Red Salad


2 medium size local tomatoes, cut into chunks

1 cup grape tomatoes

½ red bell peppers, cut into squares

1 hot Thai chili peppers, finely chopped

2 tbsp good olive oil

2 tsp red wine vinegar

Salt to taste


• Blend chili peppers, olive oil, and vinegar.

• Add both types of tomatoes and bell peppers. Add salt and mix well. Let it rest for ½ hour.

• Serve on individual plates.


Serves two.