Egyptian Salad Recipe

Name: Egyptian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 yellow bell peppers; 2 green bell peppers; 4 medium onions, sliced into cresents; 2 -3 tablespoons olive oil; 1 cup tomato juice; 6 medium tomatoes, cut into wedges; 1 teaspoon salt; 1 teaspoon pepper; 1/2 cup red wine vinegar

Servings: persons

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
4 medium onions, sliced into cresents
2 -3 tablespoons olive oil
1 cup tomato juice
6 medium tomatoes, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 cup red wine vinegar

1
Cut all the peppers in half length wise and de-seed them.
2
Cut all the peppers, length-wise, into 1/2 inch slices.
3
In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
4
Add tomato juice, cover and cook on med heat for 5-10 minutes.
5
Add tomatoes, salt and pepper; cover and cook another 15 minutes.
6
Add vinegar, cover and cook another 10-15 minutes.
7
serve hot, cold or at room tempreture.
8
Excellent side dish with almost anything.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red bell peppers, 2 yellow bell peppers, 2 green bell peppers, 4 medium onions, sliced into cresents, and more.

Yes, Egyptian Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egyptian Salad

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