Tri-Pepper Salad

Tri-Pepper SaladRecipe
Leo Gong
Caroline Lindley created this tri-pepper salad after buying a large carton of mini sweet peppers at a warehouse store. Regular-size peppers work too.
Makes 6 servings


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1 clove garlic, minced
3 tablespoons champagne vinegar
3 sweet bell peppers (red, orange, or yellow; preferably 1 of each)
1/2 bunch flat-leaf parsley
2 tablespoons extra-virgin olive oil
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/2 small red onion, peeled and sliced very thinly crosswise
1/2 cup crumbled feta cheese


Prep: 20 Minutes

1. In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside.

2. Whisk olive oil, salt, and pepper into garlic-vinegar mixture. Add more salt and pepper to taste.

3. Toss peppers, parsley, and onion with dressing. Add feta and toss gently. Serve at room temperature, or cover and chill for up to 2 hours.

Note: Nutritional analysis is per serving.

Created date

August 2007

Nutritional Information

Calories 87
Caloriesfromfat 73 %
Protein 2.2 g
Fat 7.1 g
Satfat 2.3 g
Carbohydrate 4.5 g
Fiber 1 g
Sodium 322 mg
Cholesterol 10 mg