Description
A bright and refreshing salad made with sweet bell peppers, a tangy vinaigrette, and fresh parsley. Perfect as a side dish or a light snack.
Ingredients
- 1 large red bell pepper, rinsed and dried
- 1 large yellow bell pepper, rinsed and dried
- 1 large green bell pepper, rinsed and dried
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice (fresh is best)
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse each bell pepper under cold water and pat dry.
- Trim a thin slice from both the top and bottom of each pepper so they sit flat.
- Slice down one side of each pepper to open them flat and remove seeds and membranes.
- With the skin side down, slice each pepper into thin, even strips about 1/4 inch wide.
- Place all sliced pepper strips into a large mixing bowl.
- Drizzle the olive oil and lemon juice over the peppers.
- Add balsamic vinegar, salt, black pepper, and garlic powder.
- Finely chop the fresh parsley and sprinkle it into the bowl.
- Gently toss everything until the peppers are evenly coated.
- Cover the bowl and refrigerate for at least 10 minutes before serving.
Notes
For a different flavor, swap fresh parsley for cilantro or basil. This salad is best served chilled or at cool room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean