What’s for Dinner?
Italian-style Potato and Bell Pepper Salad
Add protein for a great summer meal
This colorful salad makes a great summer supper. You can top it with any protein you like – beans, tofu, canned tuna, grilled chicken – to make it a completely satisfying meal!
4 large russet potatoes
8 celery stalks with leaves, sliced
1 medium onion, thinly sliced
6 plum tomatoes, cut into quarters
4 garlic cloves, minced
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 teaspoon dried oregano
1/2 cup COLAVITA Extra Virgin Olive Oil
1/4 cup COLAVITA White Wine or Champagne Vinegar
Salt and freshly ground pepper, to taste
In a medium sauce pan; boil the potatoes in their jackets until cooked but firm; about 25 minutes. Drain and run under cold water. When cool enough to handle, peel. Cut each potato into 8 pieces. In a large bowl toss the potatoes with the celery, onion, tomatoes, garlic, peppers, oregano, olive oil, wine, vinegar and salt and pepper, to taste. Let sit for 15-20 minutes to allow the flavors to develop. If the potatoes seem too dry add a little additional olive oil. Check seasonings and serve.
Look for Colavita Fruttato Extra Virgin Olive Oil in your supermarket, or to purchase online visit www.ColavitaStore.com.