We joined the CSA out of Breezy Willow Farm this summer and we’ve been picking up farm-fresh veggies every week since June. The picture shows a typical CSA pickup; it’s generally a good mix of fruit and vegetable.
We eat some vegetables faster than others. I opened the fridge the other day and saw a glut of red, orange, and green bell peppers. We also had two gorgeous heirloom tomatoes. I started chopping things up, and this pepper salad came together easily and naturally. It was delicious, sweet and tart and tangy; perfect for summer.
Summer Pepper Salad
3 bell peppers (I had red, green, and orange)
1/4 yellow onion
2 ripe tomatoes
few leaves basil, shredded
olive oil, garlic powder, salt and pepper
Dice the onion and place it in an ice water bath. (A trick I heard on the Splendid Table to reduce the bitterness. If using a sweet onion, skip this step.) To make it easier to drain later, put the onion dice in a strainer in a bowl of ice water.
Cut the bell peppers into chunks, removing all the seeds and cutting away the pith.
Cut the tomatoes into chunks, discarding any excess pulp and seeds.
Chiffonade the basil leaves. When all ingredients are ready, drain the onions and combine everything in a medium bowl. Drizzle with olive oil and add salt, pepper, and garlic powder to taste; stir to distribute flavors evenly.
You can set it in the fridge to chill and let the flavors meld, or eat it right away; either way works fine.