What makes this salad so special is the complementary blend
of roasted peppers, tomatoes, onions and peperoni and a mild sweet-and-sour salad dressing. 

Heat the oil in a large pan.  Brown the peppers well on all sides until the skins start to blister.  Let cool on a platter.  Peel off the skins, remove the seeds and slice the flesh into strips.  Blanch the tomatoes in hot water, then remove and immerse in cold water.  Peel off the skins.  Quarter the onion lengthwise and slice into thin strips.

 

Make a dressing with a bit of the pepper-flavoured oil, water, vinegar, sugar and salt.  Pour over the salad.  Garnish with peperoni pepper and serve cold.  A favourite for summer barbecues.

 

 

Translated by Rose Vetter