The markets were quiet today – just how I like them. I was able to pay straight away (without queuing) and no bumping into dogs, prams and market trolleys. The ingredients for this salad are made from purchases from the same stall where the owners play music to their vegetables. I’m hoping this salsa makes me sing all afternoon.
1 cucumber, small
handful of tomatoes
3 capsicums, one of each colour
1 tbsp extra virgin olive oil
several leaves of fresh basil
a few strands of chives
- Peel the skin off the cucumber and dice. Dice the tomatoes and capsicum (red, orange and yellow). Add them to a serving bowl.
- Add the lime juice and extra virgin olive oil with the chopped herbs as a dressing. Mix together and serve.
This is recipe I used to cook when balsamic vinegar was fashionable. In a nutshell, it’s a sauteed capsicum side dish. I love to use a yellow, red and green capsicum to show off my favourite vegetable. The only recent change I’ve made is to use red onions to add even more colour. Some versions add tomato, but I like to keep it simple.
¼ cup extra-virgin olive oil
1 small red onion, cut into strips
1 garlic cloves, crushed
3 capsicums, cut into strips
3 tbsp balsamic vinegar
- Cook the onion and garlic in some olive oil. For 5 minutes or until browned.
- Add capsicums and the vinegar, and stir in the mixture.
- Reduce the heat to medium-low and cook for 30-45 minutes or until capsicums have softened slightly.
- Serve warm or cold with meat.
Written for Maninas Eating with the Seasons February challenge.