Quick & easy to make, very refreshing and full of flavor. My extended family loved this one (nothing was left)! Went very well with a '04 Latcham Vineyard Cabernet Franc :)
I loved the novelty of the dressing, and was secretly pleased to find your recipe and not have to tear up greens and chop tomatoes again tonight: my husband insists on a salad before dinner!! He's a salad fanatic and he decided on 4 stars! I did not change your recipe in any way, except to add 1 teaspoon sugar to the dressing, because I thought it was a little too acidic for our tastes. And, oh yes nearly forgot: I did not have red wine vinegar at hand and used apple cider vinegar: sorry about that. I might have used more bell peppers than you specified, because they are now at their peak in South Africa and I have quite a lot at hand. It was a lovely salad, which went with 2 small roasted marinated chicken halves, with jacket potatoes and small squashes baked alongside, as well as another veggie thingie I threw together: fried finely chopped onion, tatsoi (Chinese type) cabbage and peeled chopped tomatoes with seasonings. All in all, I thought the flavours went brilliantly together. Thanks, English Rose, for a really "different" type of salad!!