This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
2 lg Green bell peppers, grilled - & skinned
3 ea Tomatoes, skinned & seeded
1 lg Spanish onion
6 tb Olive oil
2 tb Vinegar
1 ea Garlic clove, finely chopped
Salt Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well. Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.