Multicolored Pepper and Thyme Salad
4 servings
30 minutes
The salad of colorful peppers and thyme is an embodiment of freshness and flavor harmony of Mediterranean cuisine. Bright, crunchy peppers—red, yellow, and green—create a mesmerizing palette that delights the eye and awakens the appetite. The subtle acidity of white wine vinegar and the spiciness of Dijon mustard exquisitely highlight the natural sweetness of the vegetables. Notes of fresh thyme add a refined aromatic aftertaste, making the dish particularly expressive. This salad is perfect as a light appetizer, a side dish for meat and fish dishes, or even as a standalone dish for those who appreciate lightness and naturalness in food.
1
Remove seeds from the peppers and cut them into thin strips. Cut the celery in half lengthwise and chop into small pieces.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 2 pieces
- Celery stalk: 1 piece
2
In a large bowl, mix vinegar, mustard, and oil. Add salt and pepper.
- White wine vinegar: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add peppers, celery, and thyme. Mix. Season with salt and pepper.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 2 pieces
- Celery stalk: 1 piece
- Chopped fresh thyme: 0.3 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste