Martha's Pepper Salad

Pan-fried yellow, red, and green bell pepper slices topped with fresh basil and capers on a white plate and The Olive Tap logo on the bottom righthand side.

Peppers with Sorrento Lemon Olive Oil, Garlic and Fig Balsamic Vinegar is a tantalizing taste sensation!

Ingredients:

  • 3 T. Olive Tap Sorrento Lemon Olive Oil
  • 1 onion, cut into wedges
  • 2 red bell peppers, thickly sliced
  • 2 yellow bell peppers, thickly sliced
  • 2 large zucchini, sliced
  • 2 cloves garlic, sliced
  • 1 T. Olive Tap Fig Balsamic Vinegar
  • 3/4 oz. anchovy paste
  • 1/4 C. pitted Kalamata olives, halved
  • Salt & pepper
  • 1 T. fresh basil

Directions:

Heat Sorrento Lemon Olive Oil in a skillet.  Add onion, peppers, zucchini, and garlic.  Pan-fry gently for 20 minutes.  Add Fig Balsamic Vinegar, anchovy paste, olives, and seasoning to taste. Mix and leave to cool.  Sprinkle salad with basil.

Serve with garlic bread.

Buon appetito,
Martha Mario
Courtesy of Martha Lieberman

Products featured in this recipe
Bottle of Sorrento Lemon Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh lemons on trees and the words "fusion crushed!" at the bottom of the picture.

Sorrento Lemon Olive Oil

Sorrento Lemon Olive Oil
From $24.95
A bottle of Mission Fig Balsamic Vinegar from The Olive Tap with a picture of fresh figs, surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a three.

Mission Fig Balsamic Vinegar

Mission Fig Balsamic Vinegar
From $22.95