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.

Caroline Lindley, Cupertino, CA
This Story Originally Appeared On sunset.com

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Leo Gong

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

87 calories; calories from fat 73%; protein 2.2g; fat 7.1g; saturated fat 2.3g; carbohydrates 4.5g; fiber 1g; sodium 322mg; cholesterol 10mg.