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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.


  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...:)

    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.

  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!

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

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

  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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