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