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Ingredients

  • 1 large, red pepper
  • 1 large, green pepper
  • 1 large, yellow pepper
  • 5 tablespoons Epicurean Arbosana Extra Virgin Olive Oil
  • 1 clove, garlic
  • 1/2 cup, basil leaves - coarsely chopped
  • 2 tablespoons, fresh marjoram - coarsely chopped
  • 2 tablespoons, capers - rinsed
  • 1 tablespoon Epicurean White Balsamic Vinegar

Method

  1. Cut the roasted peppers into thick strips and arrange on a serving dish. Scatter over the chopped garlic, basil leaves, marjoram and capers. Mix together the Epicurean Arbosana Extra Virgin Olive Oil with Epicurean White Balsamic Vinegar and salt and pepper and pour over the salad. Refrigerate for 1 hour before serving.
Serves: 5







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm