Leo Gong
Prep Time
20 Mins
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!

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

noelle71's Review

April 20, 2013

stellacorona's Review

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

Kellybean27's Review

October 13, 2012

cme2stamp's Review

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.