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).

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