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4
Easy
Published 1999
A friend of mine makes this delicious Italian-style salad which is substantial enough as a light lunch on its own or accompanied by mozzarella cheese. If possible, use ciabatta bread which is a day or two old, as it absorbs the olive oil better. This salad can be made at least an hour in advance.
Cut the peppers in half lengthways, discard the seeds and stem and slice across the flesh as finely as you can.
Put