Not all Tomato and Pepper salads are made alike. In fact, most are pretty boring. The one thing they all have in common is that they tend to be very colorful so they are great on a buffet or served on a plate. The challenge is that not many are very flavorful. I am glad to report I have found the exception! I ran across this recipe in an old Cooking Light cookbook from 1998. Good news is I also found it on line!
The secret to this Fresh Tomato and Pepper Salad is that it has capers. This adds dimension to a very popular salad. To make it even better, I used only yellow peppers instead of using the green pepper called for since I find them to have an unpleasant bite. I also substituted red onion for the "onion" called for in the recipe. It was a hit and a definite repeat. A great summer salad to add to my stable of favorites.
No comments