Fresh Summer Pepper Salad
What's a summer without peppers?! Enjoy this refreshing, healthy and unusual salad: It’s perfect as appetizer, at picnics or for a quick lunch.
Directions
Wash peppers, dry them with a towel and place them on the oven plate (they must not touch one another)
Bake in the oven at 350°F for 20-25 minutes until the skin is partially roasted
Take them out of the oven and let them cool
Open the can of garbanzo beans, drain them from the water and rinse them briefly
When the peppers are warm (why burning your fingers?) peel them off and remove stalk and seeds
Cut the peppers into stripes as long and wide as fingers
Pour pepper stripes, garbanzo beans and smashed tuna fish in a salad bowl
Add salt, oregano, olive oil and garlic (cut the clove in max. 3 pieces: they will scent the salad but still be big enough to be easily detected and removed before biting them!)
Serve cool but not cold. Room temperature is better than fridge-cold
Additional Notes
Don't buy a bottle just for this, but if you have some aromatic vinegar, add one spoonful: it matches perfectly with peppers!
You can prepare this simple salad in advance: keep it in the fridge to make it last for days, but remember to let it warm a bit before eating: it tastes great!
