Follow these steps for perfect results
poblano
banana peppers
seeded and coarsely chopped
fresh cauliflowerets
cut into bite-size pieces
carrots
coarsely chopped
sweet red pepper
coarsely chopped
ripe olives
pitted
garlic cloves
minced
water
white vinegar
olive oil
dried oregano
salt
Combine poblano, banana peppers, cauliflowerets, carrots, red pepper, olives, and garlic in a large bowl.
In a separate bowl, whisk together water, white vinegar, olive oil, dried oregano, and salt.
Pour the dressing over the vegetable mixture.
Toss to coat all the vegetables evenly.
Cover the bowl tightly.
Refrigerate overnight to allow the flavors to meld.
Serve with a slotted spoon.
Expert advice for the best results
Adjust the amount of peppers to your desired level of spiciness.
For a sweeter salad, add a touch of honey or sugar to the dressing.
This salad is best when made a day ahead to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Yes, overnight marinating is recommended
Serve in a colorful bowl, garnished with a sprig of fresh oregano or parsley.
Serve chilled as a side dish.
Pairs well with grilled meats or fish.
Such as Sauvignon Blanc
To balance the spice
Discover the story behind this recipe
Common in Southwestern cuisine
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