Components
- 2 cups of shredded leftover turkey
- Half of a purple onion
- Half a red bell pepper
- Half a teaspoon of dried oregano
- 1/4 cup of olive oil (tea-sized)
- 1/4 cup of white wine vinegar
- 1 small bell pepper
- Five sprigs of coriander
- sodium chloride
Setup phase
- Remove the onion’s skin, slice it thinly, and place it in a large bowl. Rinse, dry, and slice the pepper lengthwise down the middle. Remove the stem and seeds, then cut each half into thin strips across the width.
- Clean, dry, and thinly slice the pepper. Tip: To prevent irritation from spicy fingers touching your eyes, rub oil or olive oil on your hands after handling the peppers—capsaicin, the compound that causes the burning sensation, is fat-soluble. Afterwards, wash your hands with soap to remove the oil.
- Place a medium skillet over medium heat to warm. Add the olive oil, then the pepper, season with a pinch of salt, and cook for approximately 3 minutes until it turns lightly golden. Incorporate the sweet pepper and cook for an additional minute, stirring.
- Pour the hot mixture into the bowl with the onion, add the oregano and vinegar, then stir thoroughly. Incorporate the smoked turkey and coriander leaves, mixing gently. Taste and adjust the salt as needed. Serve immediately or refrigerate until ready to serve — the chilled salad tastes even better.
