Bell Pepper Salad

Bell Pepper Salad ~

Bright colors and fresh flavors of mini bell peppers shine in this easy make-ahead salad!

Serve with Chickpea Burgers or Grilled Polenta for a light and easy dinner.

Mediterranean Bell Pepper Salad Recipe

Homemade dill vinaigrette and a sprinkling of vegan feta cheese lend a distinctly Mediterranean flair to this easy summer salad.

I like this dish for its bright flavor and gorgeous color. This salad can also be assembled up to a day in advance making it a great choice for potlucks and other events where it’s fine for it to sit out for a while.

Ingredients for Bell Pepper Salad

You will need:

• 1 pound mini bell peppers
• 1/4 cup red onion, thin sliced
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh dill, finely chopped
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons vegan feta, crumbled

How to Make Bell Pepper Salad

STEP ONE: Slice the off the tops of the mini peppers, then scoop out and discard the seeds. Thinly slice the peppers into rings and place them into a medium-sized bowl. Add the onions and set aside.

STEP TWO: In a small bowl, whisk together the olive oil, white wine vinegar, dill, garlic salt, and ground black pepper. Adjust seasoning to taste then pour over the peppers and onions. Toss to coat.

STEP THREE: Add the crumbled feta and gently toss again. Serve immediately or cover and refrigerate for up to 1 day.

More Recipes You’ll Love!

• Pasta Primavera
• Bell Pepper Pasta Salad
• Sausage and Cheddar Stuffed Mini Peppers
• Italian Bell Pepper Salad
• Italian Rice Salad

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Bell Pepper Salad

Bright colors and fresh flavors of mini bell peppers shine in this easy make-ahead salad!

5 from 8 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: 30 minutes or less, dairy free, make-ahead, vegan, vegetarian

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 80kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 pound mini bell peppers
• 1/4 cup red onion thin sliced
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh dill finely chopped
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons vegan feta crumbled

Instructions

• Slice the off the tops of the mini peppers, then scoop out and discard the seeds. Thinly slice the peppers into rings and place them into a medium-sized bowl. Add the onions and set aside.
• In a small bowl, whisk together the olive oil, white wine vinegar, dill, garlic salt, and ground black pepper. Adjust seasoning to taste then pour over the peppers and onions. Toss to coat.
• Add the crumbled feta and gently toss again. Serve immediately or cover and refrigerate for up to 1 day.

Nutrition

Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 165mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2402IU | Vitamin C: 97mg | Calcium: 36mg | Iron: 0.4mg

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