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Pepper Salad –

Salade de Poivrons

This is a colorful salad, the kind of dish to make mid-summer if you are fortunate enough to have an abundance of peppers of the red, orange, and yellow varieties.  I usually make this as side dish, but today, we ate it for lunch on buttered and toasted slices of baguettes.  Leftovers are also a flavorful topping for a hamburger.

Seed, core and slice peppers into 8 pieces.  Use as many peppers as you need to feed the number of people you are serving.  I usually figure half a pepper per person.

Add peppers to skillet.  Cook and keep turning until they are softened.

Add minced garlic.  I use one more clove than the number of peppers.  I used 2 peppers, therefore, I used 3 cloves of garlic.

Number of peppers = P.  Number of garlic cloves = G.  P+1=G  The teachers told me that algebra was important, and I could never understand why.  I have finally, after all of these years, found a reason to use algebra.  If only I could find a use for calculus…

Add thyme.  Use fresh thyme if you have it.  If not, dried is fine.  Fresh is always best.

Add wine vinegar.


Pepper Salad – Salade de Poivrons

  • 2 Tablespoons extra virgin olive oil (increase if using more peppers)
  • 2 red, orange, and/or yellow bell peppers cored, seeded and cut into eight pieces
  • 3 garlic cloves, minced
  • Thyme to taste
  • 1 Tablespoon wine vinegar
  1. In large skillet, heat olive oil over high heat.
  2. Add peppers and reduce heat to medium.
  3. Cook, turning or stirring peppers for 10 to 15 minutes, until softened.
  4. Add minced garlic and thyme.  Cook 2 minutes longer, watching to be sure that the garlic does not burn.
  5. Add the wine vinegar and toss to coat peppers.
  6. Serve warm or at room temperature.