Bell Pepper Salad Recipes

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

BLISTERED BABY PEPPER SALAD

Steps:

• Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.

BELL PEPPER SALAD

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

EASY RED BELL PEPPER AND FETA SALAD

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

SPICY BELL PEPPER SALAD

Steps:

• Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes.
• Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.

SWEET BELL PEPPER AND ONION SALAD

Steps:

• Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
• Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

NUERNBERG RED BELL PEPPER SALAD

Steps:

• Slice the red pepper (capsicum) into thin strips.
• Mix water, salt, sugar, and vinegar in a small saucepan and bring just to a boil.
• Add the sliced red pepper (and optional, a few grains of yellow corn for color) to the boiling water, cook about a minute until they begin to slightly soften, and remove from heat.
• Let stand, covered, to cool until just lukewarm.
• Pour off the water.
• Add olive oil, cover and shake to coat.
• Add just a dash of black pepper.
• May be served warm or chilled.

BELL PEPPER SALAD

Steps:

• Toss all ingredients together and serve. Enjoy!