Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Red Pepper Salad
- Level: Easy
- Yield: 4 servings
Ingredients
2 roasted red peppers, peeled, seeded and sliced
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano
Salt and fresh ground pepper
Directions
- In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread.
