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 Salad with Pepper Recipe
"New Year" is the most festive holiday! And many begin to prepare for it long before its onset. The combination of flavors of products in my salad is familiar to many. I hope that the salad will become a worthy decoration of your table.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. For this salad, you need to prepare the "main character" in advance. We need the smallest peppers. This one is mini, or you can use a small round one. These stuffed peppers are on sale and ready, but I cooked them myself, now I'll tell you how it turned out. Wash the pepper and remove the seeds. Prepare the marinade.
    For this salad, you need to prepare the "main character" in advance. We need the smallest peppers. This one is mini, or you can use a small round one. These stuffed peppers are on sale and ready, but I cooked them myself, now I'll tell you how it turned out. Wash the pepper and remove the seeds. Prepare the marinade.
  2. Vegetable oil - 60 g Vinegar 6% - 150 ml Sugar - 1 tablespoon with a slide Salt- 1 tsp. without a slide Carnation - 3 pcs. Polka dots - 7 pieces Garlic - 2-3 cloves. Prepare a marinade from these ingredients.
    Vegetable oil - 60 g Vinegar 6% - 150 ml Sugar - 1 tablespoon with a slide Salt- 1 tsp. without a slide Carnation - 3 pcs. Polka dots - 7 pieces Garlic - 2-3 cloves. Prepare a marinade from these ingredients.
  3. Cook the pepper in the marinade for 10 minutes. Remove and place on a baking sheet or jar, sprinkled with garlic slices. Pour the marinade in which the pepper was cooked. Close the lid. Put it in the refrigerator.
    Cook the pepper in the marinade for 10 minutes. Remove and place on a baking sheet or jar, sprinkled with garlic slices. Pour the marinade in which the pepper was cooked. Close the lid. Put it in the refrigerator.
  4. After two days, prepare the products for the filling. Greens can be taken to your liking. Green basil or coriander "sound" good. Cheese is preferably slightly salted and as dense as possible. The mass will become soft thanks to feta.
    After two days, prepare the products for the filling. Greens can be taken to your liking. Green basil or coriander "sound" good. Cheese is preferably slightly salted and as dense as possible. The mass will become soft thanks to feta.
  5. Wipe the cheese from the brine with a napkin. The filling products are placed in the bowl of a blender or food processor - a real assistant in the kitchen.
    Wipe the cheese from the brine with a napkin. The filling products are placed in the bowl of a blender or food processor - a real assistant in the kitchen.
  6. In two seconds, he crushed the products into a homogeneous paste.
    In two seconds, he crushed the products into a homogeneous paste.
  7. Which should be stuffed with ready-made pepper. Place the filling tightly, without voids. Put the peppers back in the baking dish or jar. Pour olive oil or other vegetable oil. Close it, put it in the refrigerator. In this condition, it can be stored for 7-10 days.
    Which should be stuffed with ready-made pepper. Place the filling tightly, without voids. Put the peppers back in the baking dish or jar. Pour olive oil or other vegetable oil. Close it, put it in the refrigerator. In this condition, it can be stored for 7-10 days.
  8. At the right time, prepare all the products for the salad. Cut the meat into arbitrary pieces (grilled pork, chicken or smoked turkey will do for me). Cut the olives in half. Very small cherries can be left whole or cut into two parts. If you don't like the taste of cherry, you can cut ordinary tomatoes into cubes. Finely chop the red onion into rings. Cut the stuffed pepper into 3-4 rings. The larger ones will go to the lower layer, and leave the small ones for the upper one. Pepper turns out to be very tender - it will be more convenient to cut it with a sharp thin knife.
    At the right time, prepare all the products for the salad. Cut the meat into arbitrary pieces (grilled pork, chicken or smoked turkey will do for me). Cut the olives in half. Very small cherries can be left whole or cut into two parts. If you don't like the taste of cherry, you can cut ordinary tomatoes into cubes. Finely chop the red onion into rings. Cut the stuffed pepper into 3-4 rings. The larger ones will go to the lower layer, and leave the small ones for the upper one. Pepper turns out to be very tender - it will be more convenient to cut it with a sharp thin knife.
  9. Place on the bottom of a serving plate: Tear the lettuce leaves into pieces. (leave a little for the second layer), put on the leaves Meat, Then onion rings Tomatoes and olives Sprinkle larger pieces of pepper with cheese.
    Place on the bottom of a serving plate: Tear the lettuce leaves into pieces. (leave a little for the second layer), put on the leaves Meat, Then onion rings Tomatoes and olives Sprinkle larger pieces of pepper with cheese.
  10. Place the remaining pieces of lettuce on top.
    Place the remaining pieces of lettuce on top.
  11. and pepper and onion rings. Pour in the oil in which the pepper and cheese were infused.
    and pepper and onion rings. Pour in the oil in which the pepper and cheese were infused.
  12. To top it off, lay out the leaves of lemon balm or mint. Sprinkle with aromatic spices, suitable Caucasian or Provencal. I did not add salt, as there was enough of it in the used products. You are guided by your taste. A little brew, and you can serve.
    To top it off, lay out the leaves of lemon balm or mint. Sprinkle with aromatic spices, suitable Caucasian or Provencal. I did not add salt, as there was enough of it in the used products. You are guided by your taste. A little brew, and you can serve.
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