Leo Gong
Prep Time
20 Mins
Yield
Makes 6 servings

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Chef's Notes

If using mini bell peppers, use about 4 cups (1 qt.-size container).

Ratings & Reviews

Will be making again!

stellacorona
November 12, 2017
Delicious salad. Made it tonight, used white wine vinegar. I love it. Thanks! 

noelle71's Review

noelle71
April 20, 2013
N/A

stellacorona's Review

cme2stamp
October 17, 2013
great side dish! used other than champagne vinegar.

Kellybean27's Review

Kellybean27
October 13, 2012
N/A

cme2stamp's Review

BarbaraA1
July 26, 2009
This was fabulous. I used white onions instead of red and apple cider vinegar. No parsley either. It was still delicious and refreshing served at room temperature. It complimented my homemade turkey chili.