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Sweet Pepper Salad




Sweet Pepper Salad



3 bell peppers, one for each colour
1 small red onion, julienne
3 plum tomatoes, ripe peeled & seeded
1/2 oz red wine vinegar
1 oz extra virgin olive oil
4 oz feta cheese, crumbled
1 tsp oregano, freshly chopped
1 tsp Italian parsley
Salt & pepper
2 ripe plum tomatoes, no seeds
1 oz red wine vinegar
2 oz extra virgin olive oil
Salt & pepper
1/2 tsp sugar


  1. Slice the peppers with a mandolin on a fine setting, season with some salt and set aside.

  2. Preheat a skillet and add some oil, the onions and the peppers and toss rapidly. Sprinkle with oz red wine vinegar and let it evaporate well. Add the oregano and parsley and transfer to a tray to cool.

  3. To make the Tomato Vinaigrette: Chop the 2 tomatoes, sprinkle with salt and sugar, and then set aside for 10-15 minutes. Then put the tomato mixture in a blender with some of the vinegar and puree. Strain into a bowl and add oil mixing slowly. Taste for correct seasoning and use within 3 days.

  4. Assemble the salad by adding the 3 tomatoes cut in strips, the crumbled feta, and then dress with the tomato vinaigrette. Serve on top of escarole lettuce for best flavour combination.

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