Description
A vibrant and refreshing Summer Pepper Salad featuring thinly sliced mixed bell peppers, cherry tomatoes, fresh herbs, and a tangy olive oil dressing, topped with crumbled feta cheese. Perfect as a light appetizer or side dish, this Mediterranean-inspired salad is quick to prepare and bursting with fresh flavors.
Ingredients
Scale
Vegetables
- 3 cups mixed bell peppers, thinly sliced (red, yellow, and orange)
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
Herbs
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Topping
- 1/4 cup crumbled feta cheese
Instructions
- Prepare the Vegetables: In a large bowl, combine the thinly sliced mixed bell peppers, red onion, and halved cherry tomatoes to form the base of your salad.
- Add Fresh Herbs: Stir in the chopped fresh parsley and basil evenly throughout the vegetable mixture, enhancing the salad’s flavor with aromatic freshness.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, salt, black pepper, and dried oregano until the dressing is well emulsified and flavorful.
- Toss the Salad: Pour the prepared dressing over the vegetables and herbs, then gently toss to ensure all ingredients are evenly coated with the dressing.
- Add Feta Cheese: Sprinkle the crumbled feta cheese on top of the salad and toss lightly again to distribute the cheese without breaking it up too much.
- Rest and Serve: Allow the salad to sit for 10 minutes at room temperature to let the flavors meld beautifully. Serve chilled or at room temperature for best taste.
Notes
- For a vegan option, omit the feta cheese or substitute it with a dairy-free alternative.
- Enhance texture and flavor by adding sliced cucumbers or olives.
- This salad keeps well in the refrigerator for up to 2 days; store it covered.
