Bell pepper salad is a quick and easy recipe perfect for busy summer says. This bright salad is perfect for meal prep and is full of healthy vegetables!
Like my recipe for pasta salad with pesto, this bell pepper salad is delicious with a BBQ. This dish also goes well with pasta or as a topping for tacos or burgers.
I like recipes that don't take too long to make when people come over for dinner. This summer side dish is nice and quick because of the simple ingredients, making it perfect for parties or a BBQ.
Not everyone likes the sharp taste of raw onion. By leaving the salad in the refrigerator for a while, the taste becomes milder.
The dressing for this salad is made with some olive oil, vinegar or lemon juice, oregano, pepper, and salt. You could also replace the oregano with some dill or Italian herbs.
Ingredients
You don't need many ingredients for this easy salad. I always make it with bell peppers of different colors, a red onion, and a dressing made with oregano, vinegar, oil, and some salt and pepper.
You can replace the vinegar with freshly squeezed lemon juice if you like it better. I do not recommend using lemon juice from a bottle.
If you prefer fresh oregano, add about one tablespoon. Dill or chives are also delicious in this bell pepper salad.
Equipment
To make this recipe, you need a cutting board, a large bowl to make the salad, and a nice plate.
Storage
In the refrigerator, this salad will keep for about three days. Making the salad a few hours or a day in advance makes the red onion's sharp taste milder.
Bell pepper salad
Ingredients
- 3 bell peppers
- 1 red onion
- 1 teaspoon oregano
- 2 tablespoons lemon juice or vinegar
- 2 tablespoons olive oil
- Pepper and salt to taste
Instructions
- Cut the onion and peppers into thin strips and place them in a large mixing bowl.
- In a small bowl, mix together the oil, lemon juice and oregano and season with a little salt and pepper.
- Pour the dressing over the bell bell pepper and mix until all the vegetables are completely covered.
- Put the bell bell pepper salad in the refrigerator for an hour before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 150mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 1g
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