Multi-Colored Pepper Salad



serves 8

4 whole peppers (1-yellow, 2-red, and 1-orange pepper, chopped 1/2-inch cubes)
2 English cucumbers, chopped 1/2-inch cubes
2 tomatoes, chopped 1/2 inch cubes
3/4 cup Kalamata olives, pitted and sliced in half
1 red onion, chopped 1/2-inch cubes
(1 cup Feta cheese, optional)
1 Tbsp Italian seasonings
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 cup olive oil
1/4 cup balsamic vinegar


Mix all ingredients in a large bowl and mix well. Serve immediately. Keeps for one day.

  1. Susi 31 March 2010 at 12:48

    I like these kind of recipes …cool and healty…and quick to prepare 😉

  2. Chicca66 31 March 2010 at 15:12

    This wonderful salad has color, that will I do when the vegetables are in season 🙂

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