Flag
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 143
- Carbohydrates g 14.2
- of which sugars g 14.1
- Protein g 3.2
- Fats g 8.2
- of which saturated fat g 1.21
- Fiber g 3.2
- Sodium mg 537
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 4
- Cost: Very low
PRESENTATION
Tricolor salad, known around Umbria as "la bandiera," is all about the Italian flag vibe with its blend of green peppers, white onions, and those juicy red tomatoes. Really good stuff. In central Italy, this Italian salad is a classic summer side dish. When veggies are at their freshest and most tender, it's a treat. You let it cook slowly so the vegetables get super, super soft and creamy. Seriously, it's inviting. Simple and rustic, it's straight from the garden during warm months—sticking to those peasant food vibes that make Umbrian cooking feel so real and down-to-earth. Folks often pair this tricolor salad with something heartier like chicken cacciatora. And the sauce? Perfect with sweet tomatoes and mellow onions balancing out those rich dishes.
Some say it’s like an "Italian flag salad"—not just for its colors, but it shows how proud Umbrians are of their food and simple cooking style. Pretty simple. And it’s not like a radicchio salad or crunchy arugula salad. Nope. This one is softer, almost like a vegetable medley, with a moist, spoonable texture that soaks up sauce. You know, the slow cooking brings out those natural flavors, so every bite is a mix of tangy tomato, mellow onion, and a hint of grassy green pepper. Tricolor salad is a staple at summer meals, good with grilled meats or other rustic Umbrian dishes. For sure. You’ll notice little variations from town to town, but the spirit stays the same—fresh, simple and really connected to local eating. For anyone searching for a traditional Italian salad that's colorful and packed with taste, this healthy salad recipe feels like home. And listen, perfect for those who love seasonal veggies, it’s a nod to the rich culinary heritage of central Italy. Whether at a family gathering or a chill picnic, it brings a touch of Umbrian charm. So here's the thing—it's a dish that's hard to forget.
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- INGREDIENTS
- Green peppers 2 ½ cups (450 g)
- White onions 0.5 lb (230 g)
- Cluster tomatoes 1.4 lbs (640 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Flag
To make the bandiera, first clean and slice the white onions 1. Cut the green peppers in half, remove the stem and seeds 2, then slice them into thin strips 3.
Now wash the tomatoes, cut them in half 4, remove the stem 5, and then slice them 6
and finally cut them into cubes 7. The vegetables are ready for cooking: in a pan, heat the olive oil 8, add the sliced onions, and let them stew over moderate heat for 5-6 minutes or until soft 9.
At this point, add the peppers 10 and after a minute, add the tomatoes 11. Salt to taste 12, and pepper
cover with a lid 13 and cook for about 15-20 minutes on low heat, stirring occasionally. The timing also depends on how you cut the vegetables; you should cook until the dish is creamy 14. Once ready, serve your bandiera hot 15 accompanied by crispy toasted bread!