Go Back
–+ servings
Bell Pepper Salad ~ Bright colors and fresh flavors of mini bell peppers shine in this easy make-ahead salad!

Bell Pepper Salad

Bright colors and fresh flavors of mini bell peppers shine in this easy make-ahead salad!
5 from 10 votes
Print Pin
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

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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!