You will need
- - 2 PCs. sweet peppers;
- - 2 PCs yellow sweet bell pepper;
- - 2 pieces Bulgarian sweet orange pepper;
- - 300 g of cherry tomatoes;
- - 150 g pickled black olives pitted;
- - 200 g of white bread;
- - 100 g of green Basil;
- - 200 g of sour cream;
- - 10 g green mint;
- - 20 g of olive oil;
- - salt and pepper to taste.
Traditionally, to make this hot salad use of color-the mixture of sweet bell peppers. Take red, yellow and orange peppers in equal proportions. But you can use one type of pepper, most importantly do not take for cooking the green peppers, they give the sour taste.
Take ripe peppers, wash them well in warm water, slice off the top part with the stalk, remove seeds and cut each pepper into eight wedges. Allow peppers to dry a little, then dip each slice in olive oil.
On a baking sheet cover paper for baking, put the peppers and bake at maximum temperature until the crust is dark in color. Put the peppers in a plastic bag and let cool, cold peppers clean off the skin. Bread a little brush with oil and toast them in the oven, you can even fry lightly.
Tomatoes wash, dry and cut into halves. Olives cut into slices. Mint and Basil wash, dry and finely chop. Leave some mint for decoration. Combine all ingredients, season with sour cream, salt and pepper, garnish with a little mint.