Sweet Pepper Salad

Name: Sweet Pepper Salad
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 5 roasted red bell peppers, peeled, and seeded; 5 roasted green bell peppers, peeled and seeded; 1 ⁄ 4 cup white vinegar; 2 tsp. kosher salt; 1 tsp. sugar; 2 cloves garlic, peeled, and thickly sliced

Serves
serves 10-12

Here is one version of a classic Middle Eastern salad.

Ingredients

5 roasted red bell peppers, peeled, and seeded
5 roasted green bell peppers, peeled and seeded
¹⁄₄ cup white vinegar
2 tsp. kosher salt
1 tsp. sugar
2 cloves garlic, peeled, and thickly sliced

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Instructions

Step 1

Tear bell peppers into long, thick strips, and transfer to a colander for 10 minutes to drain any excess liquid.

Step 2

Meanwhile, combine vinegar, salt, and sugar in a large ceramic or glass bowl. Add drained peppers, garlic slices, and just enough water to cover, about 1 1⁄4 cups. Stir to combine ingredients well. Cover, and refrigerate for at least 4 hours or up to 2 weeks. Drain before serving.

Tear bell peppers into long, thick strips, and transfer to a colander for 10 minutes to drain any excess liquid.
Meanwhile, combine vinegar, salt, and sugar in a large ceramic or glass bowl. Add drained peppers, garlic slices, and just enough water to cover, about 1 1⁄4 cups. Stir to combine ingredients well. Cover, and refrigerate for at least 4 hours or up to 2 weeks. Drain before serving.