Summary

Ingredients

• 2 bell peppers, green and yellow
• 1 peach (s), ripe
• 1 hot pepper, green
• 1 small onion (s)
• 10 cocktail tomatoes
• 3 tablespoon balsamic vinegar, white
• 3 tablespoon olive oil
• 1 tablespoon agave syrup, alternatively honey
• salt and pepper

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Instructions

1. Wash, core and cut the peppers into small cubes. Wash the peach and cut it into small cubes, just like the onion. Cut the peppers into fine rings and halve the cocktail tomatoes. Put everything together in a bowl.
2. Pour the balsamic vinegar, olive oil and agave syrup over the salad, season with salt and pepper to taste and stir thoroughly. Let it steep for at least 15 minutes.