This hot cherry pepper and provolone salad with roasted red peppers and celery is topped off with a drizzle of extra virgin olive oil. A humble reminder that simple food can be good and good for you. The flavors and colors of this salad are familiar and reminiscent of our big family dinners. There is always a plate of hot peppers on the table. It’s fun to watch your husband/sister/father/cousin get a forkful of peppers a little too spicy! The reaction is priceless but we’re easily entertained.
Even if you’re not having the family over for a big Italian dinner you can enjoy this simple salad. The ingredients are easy to get, there is no cooking and your belly will be grateful for the flavor and nutrition. All the veggies in this dish are soldiers against cancer, provide water and Vitamins to keep you strong. Every bite is spicy, crunchy but also smooth and slightly sweet from the roasted red peppers. The stinky cheese as my son would say, is an added bonus that brings the salt and tones down the heat. My husband and I like to eat this right out of the fridge with one fork but you could top a leafy green salad or toss in your morning eggs. Most importantly keep it healthy and simple.
- 3 celery stalks (1 cup, don't forget the leaves)
- 3 hot cherry peppers sliced
- 1 roasted red pepper drained (if jarred), patted and thinly sliced
- 4 oz diced provolone
- 1 teaspoon organic extra virgin olive oil
- Once the veggies and cheese are sliced and diced toss in a bowl and drizzle with olive oil.