Recipe: Tricolor Italian Summer Salad (peppers, onions and tomatoes, 1960's)

TRICOLOR ITALIAN SUMMER SALAD

FOR THE SALAD:
1 large mild onion, sliced thin, break into rings
1 or 2 green bell peppers, cut in thin strips
1/2 tsp salt
2 tbsp cider vinegar
1 or 2 fresh tomatoes, sliced or diced

FOR THE DRESSING:
3 tbsp salad oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper

FOR THE GARNISH TOPPING:
2 tbsp sour cream
4 tbsp cottage cheese

Peel and cut the onion into very thin slices, then break the slices into rings. Seed the green peppers and cut them into thin strips. Soak both in ice water for 15 minutes. Drain thoroughly, add the salt and vinegar and marinate for 15 minutes.

Blend the salad oil, sugar, salt and pepper; set aside.

Drain the onion and green peppers thoroughly and add the salad oil mixture. Toss well, then add the tomatoes, sliced or diced, and toss lightly. Taste for seasoning and place salad in serving bowl.

Mix the sour cream and cottage cheese and set on top of the salad in the middle. Refrigerate for 15-20 minutes, then serve as soon as possible.

Serves 4.
Source: Canadian Magazine in the Saturday Ottawa
Citizen newspaper, Aug 3, 1968.