Salami and Sweet Peppers with Balsamic Onions and Olive Tapenade

Salty salami and sweet roasted peppers provide the ultimate flavour experience. Enjoy with crisp salad!


  • 1 cup pitted olives in balsamic vinegar, drained
  • 2 tbsp extra virgin olive oil
  • 1 tbsp salted capers, rinsed
  • 1 stem parsley, leaves picked and chopped
  • 1 anchovy
  • ½ lemon, juice only
  • 300g DON® White Hungarian Salami
  • 6-8 sweet peppers, drained
  • 6-8 pickled onions, in balsamic vinegar
  • ½ bunch watercress
  • Grissini, to serve


  1. Process olives, olive oil, capers, parsley and anchovy until a chunky consistency is achieved. Season with lemon juice to taste.
  2. Arrange salami, peppers, onions and watercress on plate with tapenade and grissini.