Pepper salad

Let's find out how to prepare, customize and make raw pepper salad easy to digest, a perfect side dish for summer.

Peppers have the reputation of being difficult to digest, especially when raw. Yet with a simple trick it is possible to enhance its flavor even without cooking and prepare an excellent pepper salad. The basic recipe includes just the ingredients required for the salad, therefore oil, vinegar and salt , but we will also give you some advice to make it tastier.

In all cases, in order to appreciate the flavor of the pepper without it recurring, it is better to buy it only when it is in season , possibly from the farmer. You will feel what a difference!

How to prepare the pepper salad recipe

1. First, wash the peppers well and then clean them by removing the stem, seeds and internal white filaments, which are primarily responsible for their poor digestibility.
2. Then divide the pepper into 4 slices and cut them into strips , along the short side, not too thick. The ideal is to be under half a centimeter.
3. Place the cut peppers in a bowl, season them with a little salt and mix well. Cover with cling film and let rest for at least 1 hour.
4. Remove the vegetable water, season them with vinegar and oil and the juice of 1 lemon .
5. Finally serve your pepper salad.

Salad variations with raw peppers

To make it tasty, here are some simple ideas:

• add 1 teaspoon of dried oregano
• add 2-3 chopped anchovy fillets in oil
• enrich it with a can of tuna and corn to make it more substantial
• replace the vinegar with lemon juice for a more delicate flavor

If you like the idea, let yourself be tempted by the Indian salad , a triumph of summer vegetables!

Conservation

The pepper salad will keep for 2-3 days in the refrigerator, well covered in cling film.

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