Salad with roasted peppers and olives

Description

A light and tasty salad with a Mediterranean twist.

Ingredients

Pepper

2 piece
Olives

25 piece
Olive oil

3 Tbsp
Vinegar

2 tsp
Garlic

1 tooth
Cilantro

1 coup
Salt
Black pepper

Cooking

Bell peppers wash, cut in half, clean from seeds.

Put the slice down on the baking tray lined with foil and bake in the oven under the grill (about 20 minutes).

As soon as the pepper will char, to get, to put in a plastic bag for 15-20 minutes, peel

and cut into cubes, sized approximately 1x1 cm black olives-pitted – cut into 2-3 pieces if with bone – flat side of a knife to push the pickle, squeeze out the seeds, cut at random.

For the filling sauce: mix the olive oil, raspberry vinegar, chopped cilantro, chopped garlic, salt, pepper.

In a Cup put roasted red peppers, black olives, dress with sauce, stir, let stand for 15 minutes so that all ingredients are "friends" and serve as an appetizer. This salad can easily stand in the refrigerator for a couple of days, but do not forget before serving take it out for 15-20 minutes.

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