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6 servings
Ingredients:
1 green bell pepper, thinly sliced1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible1 large cucumber - peeled, seeded, and thinly sliced1 Spanish onion - peeled, cut in half, and thinly sliced Dressing:1/3 cup red wine vinegar3/4 cup extra-virgin olive oil1 teaspoon salt1/2 teaspoon freshly ground black pepper1 teaspoon white sugar1/4 teaspoon dried oregano1/4 teaspoon dried basil1/4 teaspoon dried marjoramchopped fresh parsley
Instructions:
In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.In a medium bowl, whisk together the vinegar and olive oil.Season with salt, pepper, and sugar.Whisk in oregano, basil, and marjoram.Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.Pour dressing over vegetables, and toss gently with a wooden spoon.Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently.Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature.Garnish with chopped parsley.
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