Bell Pepper Salad With Mini Sweet Peppers Recipe- Step by Step Guide: In 10 minutes or less, this bell pepper salad is full of bright color and a sweet-and-sour taste. Mini sweet peppers that have been sliced steal the show with their strong flavor and extra-satisfying crunch.
Bell Pepper Salad With Mini Sweet Peppers Recipe- Step by Step Guide
- My book has this bell pepper salad in it. It’s kind of like a love letter to those cute little bags of peppers that you can find next to the lettuce at the store.
- I often buy bags without thinking about what I’ll do with them when I get home.
- The sweet, crunchy peppers make it easy to spread hummus on them (by mistake, they’re gluten-free), and they often threaten to take the place of pita chips.
- Most of the time, I slice any extras for a quick and fresh salad. So far, my favorite mix is this one, which has juicy tomatoes, salty olives, and bright, fresh dill.
- It looks nice enough for a dinner party, only takes minutes to put together, and tastes great, like summer.
- A fancy sauce isn’t needed for this easy bell pepper salad because it has a lemon vinaigrette.
- The tart sumac gives it a Mediterranean look, but you can leave it off if you don’t have any on hand.
- Better yet, go to the store and buy some. If you’re in a hurry, you can serve this right away, but letting it rest for just 20 minutes will make the taste even stronger
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Ingredients
- 1 pound mini sweet peppers (any color or a mix), stemmed and thinly sliced into rings
- 6 Campari tomatoes, stemmed and quartered
- 2 scallions, trimmed and chopped (both white and green parts)
- ½ cup chopped fresh dill fronds
- 1 small garlic clove minced
- 6 to 8 marinated olives, green or Kalamata, pitted and roughly chopped
- 1 teaspoon sumac (optional)
- Kosher salt
- Ground black pepper
- 1 large lemon, zested and juiced
- 3 tablespoons extra virgin olive oil
Instructions
- The salad should be mixed. The bell peppers, tomatoes, scallions, dill, garlic, and olives should be mixed together in a big bowl at this point. You should sprinkle the sumac along with a substantial amount of salt and pepper, around half a teaspoon of each.
- Get the salad dressed. To the mixture, add the lemon zest and juice, as well as the olive oil, and give it a thorough toss. Adjust the seasoning according on your taste.
- After resting, serve. Allow the flavors to come together by setting the dish aside for around twenty minutes before serving, if you have the time.
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Nutrition
- Calories: 107.4kcal
- Carbohydrates: 9.5g
- Protein: 1.8g
- Fat: 8.1g
- Saturated Fat: 1.1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5.6g
- Sodium: 72.1mg
- Potassium: 375mg
- Fiber: 3.2g
- Sugar: 5.4g
- Vitamin A: 3245.3IU
- Vitamin C: 119mg
- Calcium: 30.3mg
- Iron: 1mg
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