About this recipe:The great thing about this salad is that it's so versatile. Add more red pepper and less cucumber, or use red onion instead of white, fresh herbs instead of dried, etc - it doesn't really matter! It's always tastes wonderful and is worth the effort.
For the salad
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3 tomatoes - cored, quartered and sliced as thinly as possible
1 large cucumber - peeled, seeded and thinly sliced
1 Spanish onion - peeled, cut in half and thinly sliced
For the dressing
80ml red wine vinegar
180ml extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
fresh parsley, chopped
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Method Prep:40min › Extra time:2hr chilling › Ready in:2hr40min
In a large bowl, toss together the green, red and yellow peppers with the sliced 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 fridge and let sit at room temperature. Garnish with chopped parsley.