Sun-Dried Tomato and Pepper Salad

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

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

Asia
Israel
Starter
Mediterranean
Gluten-free
Vegan

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