Tuesday, July 7, 2015


~ allrecipes magazine (I think it was the June/July 2014 issue, but I can't remember)

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium tomatoes, seeded and thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
1 Spanish onion, halved lengthwise and thinly sliced crosswise
1/3 c. red wine vinegar
3/4 c. olive oil
1 t. salt
1/2 t. pepper
1 t. sugar
1/4 t. oregano
1/4 t. basil
1/4 t. marjoram
chopped parsley for garnish (optional)

In a large bowl, toss peppers, tomatoes, cucumber, and onion together. In a small bowl, whisk vinegar and oil. Whisk in salt, pepper, sugar, oregano, basil, and marjoram until well blended. Pour over vegetables and toss gently. Cover and marinate at room temperature for 1-2 hours. Garnish just before serving, if desired. 

Notes: This is really good! I use half of a large yellow onion instead of a whole Spanish one, only use 1/2 cup of oil, and shake all the dressing ingredients in a lidded canning jar. Speaking of dressing, this is an absurd amount and you could easily use half, or maybe even a third, of what's called for. 

No comments: