Description
Bell Pepper Salad with Mini Sweet Peppers is a vibrant and refreshing dish that showcases the natural sweetness of mini peppers paired with zesty lemon and fragrant dill. This quick-to-prepare salad is perfect for summer barbecues, picnics, or as a colorful side for any meal. Its delightful crunch and bright flavors make it a crowd-pleaser, catering to both vegan and gluten-free diets. In just 10 minutes, you can whip up this nutritious salad that not only looks stunning but also bursts with flavor.
Ingredients
Scale
- 1 pound mini sweet peppers, thinly sliced
- 6 Campari tomatoes, quartered
- 2 scallions, chopped
- 1/2 cup fresh dill, chopped
- 1 small garlic clove, minced
- 6 to 8 marinated olives, chopped
- Juice and zest of 1 large lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the mini sweet peppers, Campari tomatoes, scallions, dill, garlic, and olives. Season with salt and pepper.
- Drizzle in the lemon juice and zest along with the olive oil. Toss everything well until combined.
- Allow the salad to rest for about 20 minutes if time permits to enhance the flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No cooking involved
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added variety, consider incorporating other veggies like cucumbers or swapping out dill for fresh basil. This salad can be enjoyed chilled or at room temperature and pairs well with grilled meats or as a topping on quinoa bowls.