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.
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
How to Make It
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.
Whisk olive oil, salt, and pepper into garlic-vinegar mixture. Add more salt and pepper to taste.
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.
If using mini bell peppers, use about 4 cups (1 qt.-size container).