This salad has everything you want from a summer dish. It’s light yet satisfying thanks to the addition of purple potato carbs. It’s flavor-packed, and its explosion of fresh aromatic herbs will make your belly and your soul happy. It looks deliciously gorgeous on the plate. Last but not least, it contains lesser used ingredients which are sure to stir up curiosity. Aloha peppers have stolen my heart – and I know they’ll steal yours too 🙂
Even though they are more expensive than their mono-color bell pepper cousins (judging from the prices I found at my local grocery store anyway), Aloha peppers are definitely worth the investment, in my opinion. Their bright colors make them a very attractive salad ingredient, while their delicate sweet flavor and assertive crunchiness are just what you need in a light summer dish.
Start off the salad by prepping the purple potatoes: cut in halves or quarters (depending on the size of the potatoes), drench in a mixture of olive oil and dried oregano…
…and then bake in the preheated oven for about 45 minutes or until moist and soft when pierced with a fork. Take the potatoes out of the oven and set aside to cool.
For the dressing you need the fronds of one fennel, as well as a nice assortment of whatever fresh herbs you have in your garden.
I used fennel fronds as well as parsley and dill, and paired them up with extra virgin olive oil and the juice of two limes.
I always end up using cherry tomatoes in my salads. They are so decorative!
Toss the ingredients with the dressing until well combined. Taste and add more salt and pepper if necessary. Serve as an accompaniment to a main dish or on its own, with crusty bread on the side.
This salad takes some time to assemble, but the end result is so worth it! Refreshing and crisp, the Aloha peppers shine through both literally and figuratively, while the meaty purple potatoes add just enough body and carb-packed goodness to make this dish a bona fide lunch on its own. Bursting with flavor, the cherry tomatoes are generous thirst-quenchers, and if you’re looking for delicate licorice end notes, you’ve got them with the inclusion of the fennel fronds. Is this the quintessential summer on a plate? You bet 🙂