If you’re searching for a vibrant, crisp, and absolutely show-stopping salad, look no further than this Bell Pepper Salad. Each bite delivers a colorful explosion with sweet, juicy bell peppers, tangy onions, and a zesty homemade vinaigrette that brings all the flavors together. Whether you’re prepping a light lunch, a flavorful side, or a potluck star, this Bell Pepper Salad is the kind of dish that draws people back for seconds—and maybe even thirds!
Ingredients You’ll Need
The magic of this Bell Pepper Salad comes from its handful of simple ingredients—each one indispensable for adding its own lively note. From the crisp peppers to the robust vinaigrette, everything plays a starring role in color, crunch, and taste.
- Mixed Bell Peppers: Choose red, yellow, orange, and green for a festive bowl full of sweet and mild flavors.
- Red Onion: Thin slices add a delicate, zippy sharpness that balances the sweetness of the peppers.
- Fresh Parsley: A handful of chopped parsley brings fresh, herbal brightness and a verdant pop of green.
- Olive Oil: Use a fruity, good-quality extra-virgin olive oil for maximum depth and richness in the dressing.
- Red Wine Vinegar: This adds tart acidity and a subtle hint of fruitiness to the vinaigrette.
- Dijon Mustard: For a bit of tang and to help emulsify and thicken the dressing so it clings to every veggie.
- Garlic Clove: Minced fresh garlic adds a gentle heat and rounds out the flavors with aromatic depth.
- Sea Salt: Enhances every ingredient and brings out the peppers’ natural sweetness.
- Freshly Ground Black Pepper: A finishing touch for just the right amount of subtle heat.
How to Make Bell Pepper Salad
Step 1: Prepare the Vegetables
Start by washing and patting dry your bell peppers. Slice them into thin strips—the thinner, the better for maximum crunch and beautiful presentation. Slice your red onion into paper-thin half-moons and coarsely chop the fresh parsley. Place all of these lovely, colorful veggies in a large mixing bowl to give them plenty of space for tossing.
Step 2: Make the Vinaigrette
Grab a small bowl or a jar with a lid. Add the olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk everything together briskly until the dressing is glossy and fully combined, or pop the lid on your jar and give it a good shake. The vinaigrette should taste tangy, savory, and just a tiny bit sharp—taste and adjust the seasoning if you like.
Step 3: Toss and Combine
Pour the vinaigrette over your sliced peppers, onion, and parsley. Now, toss everything together until each bright piece is perfectly coated. You’ll immediately smell the fresh, peppery aroma of the salad and see the vegetables glisten in their flavorful dressing. Don’t rush—the more evenly you toss, the better the flavors meld.
Step 4: Let It Rest
This Bell Pepper Salad loves a short rest before serving. Let it sit for 10–15 minutes, either on the counter or in the fridge. This gives the bold vinaigrette time to infuse every slice with flavor and ensures that irresistible balance of tart, sweet, and savory in every bite. Serve it chilled or at room temperature, depending on your mood or the meal.
How to Serve Bell Pepper Salad
Garnishes
For a finishing flourish, consider fresh basil ribbons, a sprinkle of feta or goat cheese, or toasted pine nuts. These garnishes not only make your Bell Pepper Salad even more eye-catching but contribute beautiful bursts of flavor and texture.
Side Dishes
Bask in the versatility of this salad! Bell Pepper Salad pairs brilliantly with grilled chicken, steak, or fish, and is equally at home alongside a pressed sandwich or Mediterranean grain bowl. It’s a natural fit for BBQs, picnics, or a light alfresco lunch.
Creative Ways to Present
Try piling your Bell Pepper Salad onto crostini for a fun appetizer, tucking it into wraps with hummus or falafel, or spooning it over a bed of arugula for a more robust salad platter. The possibilities are endless when you let your imagination play with these colors and flavors!
Make Ahead and Storage
Storing Leftovers
If you have any Bell Pepper Salad left (lucky you!), transfer it to an airtight container and refrigerate. The flavors deepen overnight, making for an even tastier salad the next day. It’ll stay crisp and delicious for up to 2–3 days.
Freezing
Because the salad is full of fresh, watery veggies, freezing isn’t recommended. The peppers and onions will lose their crunchy structure and end up a bit soggy—so it’s best enjoyed fresh!
Reheating
Bell Pepper Salad is at its best when served cold or at room temperature. There’s no need to reheat—allow it to sit out for a few minutes to take the chill off if it’s been stored in the fridge. Enjoy the refreshing bite just as it is.
FAQs
Can I use only one color of bell pepper?
Absolutely! The salad will be just as delicious, though the full rainbow of colors really does make it special both in appearance and flavor. Use any combination you love or have on hand.
What other herbs can I use instead of parsley?
Try fresh basil, cilantro, or dill for a different twist. Each brings its own character to the Bell Pepper Salad—experiment and find your favorite!
How long will the salad keep in the refrigerator?
Stored properly in an airtight container, your Bell Pepper Salad stays crisp and flavorful for up to three days. Just give it a quick toss before serving leftovers.
Can I make Bell Pepper Salad ahead of time?
Yes! This salad is a great make-ahead option. Prep it up to several hours before serving to let the flavors mingle, or make it the night before for the best results.
Is Bell Pepper Salad suitable for special diets?
It certainly is. The salad is naturally vegan, gluten-free, paleo, and low in both carbs and calories—plus it’s loaded with vitamins and antioxidants! A perfect fit for nearly everyone at the table.
Final Thoughts
Bright, crunchy, and bursting with fresh Mediterranean flair, Bell Pepper Salad is that easy, happy-making dish you’ll want to share at every gathering. Give it a try and watch how quickly it disappears—your taste buds and friends will thank you!
Print
Bell Pepper Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free, Paleo
Description
A vibrant and colorful bell pepper salad tossed in a zesty dressing, perfect for a light and refreshing side dish.
Ingredients
Bell Pepper Salad:
- 3 cups mixed bell peppers (red, yellow, orange, and green) thinly sliced
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Salad: In a large bowl, combine sliced bell peppers, red onion, and parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad, toss to coat evenly. Let sit for 10-15 minutes before serving chilled or at room temperature.
Notes
- For extra crunch, consider adding sliced cucumbers or radishes.
- Pairs well with grilled meats or sandwiches.
- Can be made a few hours ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
