Crisp, colorful, and full of fresh flavor—this summer pepper salad is a light, zesty side that brightens up any meal. Perfect for BBQs, picnics, or a refreshing lunch.
Origin Summer Pepper Salad
This salad draws inspiration from Mediterranean and American summer salads, where fresh, raw ingredients take center stage. Bell peppers bring crunch, color, and sweetness that scream summertime freshness.
What I Love About This Recipe
It’s super quick, super fresh, and absolutely vibrant. I love the crunch of the peppers, the tangy vinaigrette, and how it pairs perfectly with grilled dishes or even on its own.
Also Read : Breakfast Enchilada Casserole
Summer Pepper Salad
6
servings15
minutes30
minutes270
kcalIngredients
3 bell peppers (red, yellow, and orange), thinly sliced
½ small red onion, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard (optional)
Salt and pepper to taste
Fresh herbs (parsley, basil, or mint), chopped
Directions
- In a large bowl, combine sliced bell peppers and red onion.
- In a small bowl, whisk olive oil, vinegar or lemon juice, mustard, salt, and pepper.
- Pour dressing over the veggies and toss well to coat.
- Let it sit for 10–15 minutes to meld flavors.
- Garnish with fresh herbs and serve chilled or at room temperature.
Notes
- Add feta cheese or olives for a Mediterranean twist.
- Great make-ahead salad—flavors improve over time.
- Use a mandoline slicer for extra thin, elegant slices.
