Name: Sun-Dried Tomato and Pepper Salad
Yield: Serves Four to Six
Cuisine: Israeli
Ingredients: fresh thyme, to garnish (optional); 6 garlic cloves, chopped; 3 yellow (bell) peppers, cut into bitesize pieces; salt and ground black pepper; 15 ml/1 tbsp chopped fresh parsley, or more to taste; 2–3 capers, rinsed and drained; 15 ml/1 tbsp balsamic vinegar; large pinch of sugar; 5 ml/1 tsp fresh thyme leaves, or more to taste; 400 g/14 oz can chopped tomatoes; 10–15 sun-dried tomatoes; 60–75 ml/4–5 tbsp olive oil

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This appetizer is very much a modern Israeli Creation, bridging traditional Middle Eastern and contemporary European styles. It is delicious served with slices of very fresh bread or wedges of flat bread.

Ingredients

10–15 sun-dried tomatoes
60–75 ml/4–5 tbsp olive oil

Method

Put the sun-dried tomatoes in a bowl and pour over boiling water to cover. Leave to stand for at least 30 minutes until plumped up and juicy, then drain and cut the tomatoes into halves or quarters.
Heat the olive oil in a pan, add th

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Ingredients

Method

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