Green Pepper Salad

by Daniel Rogov

1/2 cup olive oil
1 large onion, sliced
5 - 6 large green peppers, seeded and cut in thin strips
1/2 kilo firm ripe tomatoes, peeled and sliced
1/2 cup vinegar mixed with 2 Tbsp. water
salt to taste

Pour the oil into a heavy saucepan and then add the green peppers and onions. Sprinkle over with salt and toss gently. Distribute the tomatoes on the pepper and onion mixture, cover the pan and simmer over a very low flame for 1« hours, stirring occasionally. About 15 minutes before removing from the flame add the vinegar. When cooking is finished, remove from the flame and let cool before refrigerating. Serve cold.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.