Ingredients for 4 servings:

4 fresh red peppers
4 fresh green peppers
For the dressing: 2 tablespoons olive oil “Extra Virgin”, ½ tablespoon wine vinegar, 2
cloves finely cut garlic, a pinch of salt
Spices: 2 tablespoons finely chopped parsley, 8 black olives

Instructions:

Roast the peppers on all sides on a grill, stove or in the oven. Put them in a container with
a lid to stew. After the peppers become cool, peel them and arrange them in a wide plate.
Prepare the dressing by mixing all the ingredients vigorously in a separate bowl. Pour the
peppers with the dressing. Sprinkle with parsley. Garnish the salad with olives and serve
it. If you have canned (roasted and peeled) peppers, you can use them for this recipe
without any hesitation.