Tunisian Salad
Tunisian Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 3 tablespoons Fustini’s Sicilian Lemon balsamic
- 1 Tablespoon Fustini’s Vinoso vinegar
- salt and pepper to taste
- 2 tablespoons Fustini’s Medium SELECT olive oil
- 2 cucumbers, peeled, seeded and cut into small dice
- 2 large tomatoes, medium diced
- 1 green pepper - seeded and small diced
- 1-2 tablespoons fresh mint, chopped
Directions
- In a small jar with a tight-fitting lid, place the Fustini&rsquo,s vinegars and season with salt and pepper. Add the Fustini&rsquo,s Single Varietal oliveoil, place the lid on and shake vigorously to emulsify. Combine the cucumber, tomato, pepper and mint and pour dressing over. Let sit for 30 minutes before serving.
Leave a comment