Seed and slice some thin peppers of different colors. Slice a medium sweet red onion* very thin and toss together with the pepper slices, some pitted nicoise olives, and a spoonful of capers rinsed of brine. Make a vinaigrette with red wine vinegar and good olive oil, & season with chopped garlic, jalapeno and red pepper flakes. Taste and season with salt & pepper. Cut basil leaves into chiffonade and sprinkle over the salad.
This salad should be spicy and robust; taste and adjust the seasoning if necessary.
*Vidalia would work fine too.
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