Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g olives, black with stone
- 1 yellow pepper (s)
- 1 red pepper (s)
- 1 onion (s)
- 1 clove garlic
- 1 small Can (s) beans, white
- olive oil
- pepper
- Balsamic vinegar
- 1 tablespoon lemon juice
- 100 g rocket
- 150 g ricotta
Print Recipe
Pin Recipe Instructions
- Cut the peppers into strips. Peel the onion and garlic. Cut the onion into fine wedges and finely chop the garlic. Drain the beans well.
- Heat 2 tablespoons of olive oil in a pan and fry the pepper strips for 2-3 minutes. Add the onion and fry in it until translucent. Season with pepper and salt. Deglaze with vinegar, lemon juice and the remaining oil. Then bring the whole thing to the boil briefly and add the beans and olives.
- Wash, drain and roughly cut the rocket. Crumble the ricotta and fold both into the salad.
- The whole thing tastes particularly good when it is served lukewarm.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below