Red Sea salad in layers

1. We prepare the necessary products:

- wash the bell pepper, cut in half, clean the seeds from it, cut out the stalk, then dry the pepper with paper towels. We put the pepper on a cutting board and cut each half into strips. Pepper for salad must be chosen red, it is important that it is bright, beautiful, juicy and sweet;

- tomatoes are washed, dried with paper towels, cut tomatoes in half, cut out the stems. If the tomatoes are very juicy, we remove the pulp with seeds to a separate saucer and use it in the preparation of another dish (you can just eat it). Next, cut the halves of tomatoes into strips commensurate with the strips of bell pepper;

- crab sticks that need to be removed from the freezer in advance so that they have time to defrost at room temperature, cut coarsely along the strips. It is necessary that all the ingredients were cut into approximately equal in size and shape pieces. So the salad will be more beautiful and original visually in contrast to the more usual small cuts.

2. Now it's time to prepare the dressing, for which in a separate small bowl we mix together mayonnaise, dried garlic (you can replace it with one or two cloves of fresh, passed through a special press), as well as ground black pepper (it will be ideal if freshly ground) and salt to taste. Mix everything, try again, adjust the amount of salt, pepper and garlic, mix. Refueling is ready!

3. The bottom of a beautiful salad bowl (or use a couple of small portions!) lubricate with a small amount of dressing, then spread the tomatoes, the dressing on them, you can mix and level the layer with a spoon. Next, we spread the crab sticks, and lubricate them generously with dressing on top, the last layer is Bulgarian pepper, which we also lubricate with the remnants of the dressing. We leave a few strips of pepper to decorate the finished dish.

4. Decorate the salad with the left Bulgarian pepper and sprigs of fresh parsley.

Salad can be served immediately on the table. Enjoy your meal!