Mediterranean (Bell) Pepper Salad

mediterranean pepper salad

Mediterranean (Bell) Pepper Salad

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Servings: 4
Calories: 562


  • 1 onion
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 3 tbsp olive oil
  • 2 large courgettes zucchini, sliced
  • 2 garlic cloves sliced
  • 1 tbsp balsamic vinegar
  • 1 3/4 oz anchovy fillets chopped
  • 1 oz black olives halved and pitted
  • 1 tbsp chopped fresh basil
  • salt and pepper

tomato toasts

  • small stick of French bread
  • 1 garlic clove crushed
  • 1 to mato peeled and chopped
  • 2 tbsp olive oil
  • salt and pepper


  • Cut the onion into wedges. Core and deseed the (bell peppers and cut into thick slices.
  • 2 Heat the oil in a large heavy-based frying pan (skillet). Add the onion, (bell) peppers, courgettes (zucchini) and garlic, and fry gently for 20 minutes, stirring occasionally.
  • Add the vinegar, anchovies, olives and seasoning to taste, mix thoroughly and leave to cool.
  • Spoon on to individual plates and sprinkle with the basil.
  • To make the tomato toasts, cut the French bread diagonally into 1 cm (1/2 inch) slices.
  • Mix the garlic, tomato, oil, and seasoning together, and spread thinly over each slice of bread.
  • Place on a baking sheet (cookie sheet), drizzle with the olive oil and bake in a preheated oven, 220°C/425°F/Gas Mark 7, for 5-10 minutes until crisp.
Calories: 562 kcal
Carbohydrates: 23 g
Protein: 5 g
Fat: 20g
Saturated Fat: 3 g
Cholesterol: 7 mg
Sodium: 153 mg
Potassium: 991 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 522 IU
Vitamin C: 29 mg
Calcium: 96 mg
Iron: 3 mg
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