Italian Veggie Salad with Zesty Vinaigrette

Ingredients

Estimated total cost: €4.67 · €0.78/serving

• 1/2 cup extra-virgin olive oilEst. price €1.20–€2.50
• 6 Italian frying peppers (also called banana peppers and Cubanelles), preferably 5 inches or longerEst. price €2.50–€4.50
• 12 plump garlic cloves, peeledEst. price €0.30–€0.60
• 1 small red onion, halved and very thinly slicedEst. price €0.40–€0.80
• 1/2 teaspoon kosher saltEst. price €0.02–€0.05
• 1/2 teaspoon peperoncino flakes, or to tasteEst. price €0.10–€0.25
• 2 tablespoons red-wine vinegarEst. price €0.15–€0.35

Steps

1. 1

   Place the potatoes in a pot and add enough water to cover them by approximately 2 inches. Bring the water to a boil over medium-high heat. Cook until the potatoes can be easily pierced with a fork or knife, ensuring they are not overcooked. Once done, drain the potatoes and allow them to cool. Peel off the skins, then slice the potatoes into rounds about 1/3 inch thick before transferring them to a salad bowl.

2. 2

   In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Once the oil is hot, add the whole peppers. Sear them for a few minutes until they begin to sizzle and develop color on one side, then flip them over to brown the other side. Continuously rotate and shift the peppers in the skillet to ensure they cook and brown uniformly.

3. 3

   Once the peppers have been cooking for 5 minutes and have been flipped a few times to achieve a nice sizzle, sprinkle the garlic cloves among them. Place an additional smaller skillet or a heavy pot lid over the peppers to ensure even browning by pressing down gently. Continue cooking for another 5 minutes or until the peppers are evenly browned and blistered on all sides, rotating them occasionally. Turn off the heat and allow the peppers to cool for a few minutes while maintaining pressure with the weight on top.

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• Cultural note

  Italian Veggie Salad with Zesty Vinaigrette is a classic Italian dish known for its fresh ingredients and vibrant flavors. The zesty vinaigrette adds a tangy kick that complements the vegetables and reflects the Mediterranean influence in Italian cuisine.

• Seasonal note

  This Italian Veggie Salad is best made in late summer to early fall when fresh Italian frying peppers, red onions, and garlic are in season. Potatoes are typically available year-round, making it a versatile dish for any season.

• Health note

  This salad is a good source of fiber and vitamins A and C from the vegetables, promoting digestive health and boosting immunity. The extra-virgin olive oil provides heart-healthy fats, while the low sugar content makes it a nutritious option for those watching their sugar intake.