Veleta Mediterranean Pepper Salad
|(1) 10-oz jar Veleta Roasted Spanish Green Peppers|
|(1) 10-oz jar Veleta Roasted Red Peppers|
|(1) 4-oz can Veleta White Tuna|
|1/2 to 3/4 cup Veleta Extra-Virgin Olive Oil|
|3 Tbsp Veleta Sherry Vinegar|
Thinly slice peppers and place in a bowl with their juices. Flake tuna and add to peppers (do not drain oil). Add enough olive oil to almost cover the peppers and then add vinegar, and salt to taste. Toss gently; cover and chill well. Best if prepared several hours before serving.
Suggested Alternatives: Add 1/4 of a finely minced garlic clove or garnish the salad with slices of hard-boiled eggs.
Makes 4 — 6 servings