Budapest salad
This beef and bell pepper salad is incredibly easy to make. It is a good choice for an outdoor meal served with spirits.
Adjust servings in the full version
Cut the red onion into half rings and marinate in a mixture of vinegar and water. I like grape vinegar in this salad, although regular or apple cider vinegar will work.
Boil the beef or roast it in the oven first. Boiled beef makes a lighter salad, while roasted beef gives it a richer flavor. I prefer roasted meat in salads. Slice the meat across the grain into strips.
Choose firm, thick-fleshed peppers. A mixture of colors looks especially attractive. Remove the stems and seeds and cut the peppers into strips.
Be sure to remove seeds from tomatoes. We don't need any extra liquid in the salad at all. And also cut into strips.
Finely chop the herbs. Drain the onion in a sieve. Combine all the ingredients in a large salad bowl and dress with vegetable oil.
If you want to give the salad an Asian twist, add some toasted peanuts. It will be very tasty. Bon appetit!