Salametti Pepe Rosa, green bean, and green apple salad

The green apples in this salametti and bean salad give it a slightly acidic and crisp tanginess for added flavour.


6 appetizer


15 minutes




  • 100 g (1/2 bag) thin-sliced thin sliced Salametti Pink Pepper Fantino&Mondello
  • 200 g (4 cups) green beans
  • 100 g (1/2 cup) cucumber
  • 50 g (1/4 cup) sour pickles
  • 100 g (1/2 cup) green apples
  • 30 ml (2 tablespoons) chopped fresh dill
  • 15 ml (1 tablespoon) lime juice
  • 15 ml Olive oil
  • Salt and pepper (to taste)


  1. Add the trimmed green beans to a pot of salted boiling water (4 litres) and cook for 2 minutes. Drain the beans and transfer to a bowl of ice water. Cool and drain well.
  2. Cut all remaining ingredients into thin strips (julienne style). Set aside a few strips of Salametti.
  3. Toss all the ingredients together in a bowl and season with salt and pepper.
  4. Serve on a large platter or on individual plates and top with the Salametti strips previously set aside.


To add more flavour, substitute the dill with chives.

You may add green onion chips to this salad, sold at your local Asian market. You can also make the chips yourself: chop green onions into small pieces, add flour, toss, and simply fry in a pan until golden brown.

Adding roasted and salted sunflower seeds will also enhance the flavour of this delicious recipe!

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