• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

The recipe is fun and perfect for a healthy summer lunch.


  • bunches of radishes
  • 1 green pepper
  • 1 yellow pepper
  • 4 firm and ripe perini tomatoes
  • 2 small zucchini
  • tablespoons balsamic vinegar
  • tablespoons extra virgin olive oil
  • mint
  • salt
  • pepper


  1. Wash and clean all the vegetables.
  2. Thinly slice the radishes and courgettes.
  3. Cut the tomatoes into rings and remove the internal seeds.
  4. Cut the peppers into 4 layers after removing the stalks and seeds.
  5. With the cavatorsolo engrave several times each layer of pepper in order to obtain rods.
  6. Put all the prepared vegetables on a serving dish, distributing the colors well.
  7. Dissolve the salt and pepper in a bowl with the vinegar and dilute with the oil, beating the sauce to emulsify it.
  8. Dress the salad and decorate with fresh mint just before serving.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks