Chef Mark DeMarco’s Sweet Pepper and Summer Vegetable Salad

Ingredients

• 3 local sweet red peppers, seeds removed and julienned
• 2 medium heirloom tomatoes, diced
• 1/2 cup Vidalia or sweet onion, julienned
• 1 jalapeno pepper (optional), seeds removed and diced
• 1 clove garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• salt, pepper, oregano, and/or paprika to taste

Instructions

1. Combine all ingredients in mixing bowl, toss well to combine.
2. Let stand for 30 minutes, this will allow the salt to pull out some of the liquid, making this salad slightly soupy.

Notes