Tuesday, July 19, 2016

Pepper Salad


My inspiration for this salad came from my cousin Sylvia who brought a similar salad to our cousin get together.  It's colourful, crisp and refreshing.  Just right for a summer barbeque.
I've used a Greek style dressing but you could use a favourite bottled or homemade vinaigrette.

  • 3 or 4 sweet bell peppers - I used 1 green,1  red, 1 yellow and and 1 orange 
  • 1 small can drained, sliced black olives (you could substitute whole pitted or unpitted olives)
  • 3/4 cup crumbled feta cheese
For the dressing:
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  1. Cut peppers into lengthwise slices, discarding membranes and seeds.
  2. Place peppers in a clear glass bowl and add drained black olives and crumbled feta.
  3. Place dressing ingredients into a jar or salad dressing shaker and blend, shaking well.
  4. Pour dressing over pepper salad and toss.  
  5. Refrigerate at least one hour before serving.

6 comments:

  1. Neat idea to make an all-pepper salad. I'm wondering, are those long strips of pepper awkward to eat? (I have visions of kids with pepper strips poking out of their mouth...:)

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    1. I made the slices quite thin and the adults had no problem with them. If you're worried about it though, you could coarsely chop the peppers instead.

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  2. Very pretty and colorful and really what a good idea when the garden is busting with peppers! And feta chesse now that sounds good!

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  3. Bev - that salad sounds wonderful! I like that it can be prepared ahead of time as well.

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  4. made this last night with fresh basil and cucumbers in with the peppers. thanks for the supper inspiration.

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  5. I made this today - with two red, one yellow, and one orange bell pepper - and it was great!
    Thanks much

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