170 g (5.99 oz) pitted green olives, cut into slices
60 g (2.11 oz) Peppadew® Pickled Onions, drained and cut into quarters
4 celery stalks, halved lengthways and thinly sliced
1 red bell pepper
1 green bell pepper
6 garlic cloves, crushed
30 ml (2 tbsp) capers, drained
45 ml (3 tbsp) red-wine vinegar
125 ml (1/2 cup) olive oil
5 ml (1 tsp) ground black pepper
45 ml (3 tbsp) flat leaved parsley, finely chopped
Roast the bell peppers until slightly blackened. Place in a plastic bag and allow to cool down. Peel the skin off the peppers and cut into tiny dice.
Combine the olives, Peppadew® Pickled Onions, celery, peppers, garlic and capers in a bowl.
Whisk the red-wine vinegar and oil together and add the black pepper and parsley.
Pour the dressing over the salad. Refrigerate until served or up to 3 weeks.
Serve at room temperature.
Keep a container of this Creole-Italian green olive and Peppadew® Pickled Onion salad in your refrigerator. It is a delicious addition to tossed green salad and a great relish to spread on toasted Italian bread.