Zesty Mini Bell Pepper Salad Recipe

My family is Ukrainian and we love to make a gazillion side dishes for dinner parties; particularly for special occasions. Our holiday buffet spreads are ridiculous, but I wouldn’t have it any other way.

You’ll be happy to know this is a simple mini bell pepper salad with a short list of fresh ingredients. It’s quick and easy to assemble and tastes great. It’ll look fantastic and colorful among the other delicious things you’re making.

This bell pepper salad also refrigerates well and tastes great the next day. Pair it with mash pow-taters. Priyatnogo Appetita (Bon Apetit)!

P.S. We’re going to a wedding this weekend. You can follow along on Instagram and Facebook & Twitter. 

Ingredients for Mini Bell Pepper Salad:

1 lb sweet multi-colored mini bell pepper
1/2 of a medium sweet onion or purple onion, thinly sliced
2 Tbsp Fresh dill, chopped
2 1/2 Tbsp white vinegar or Fresh lemon juice (I preferred the vinegar)
3 Tbsp extra virgin olive oil
1/2 tsp garlic salt, or to taste
Pinch of black pepper

Zesty Mini Bell Pepper Salad-10

How to Make Mini Bell Pepper Salad:

1. Remove the tops and seeds from bell peppers, then cut them in half lengthwise and cut into  thin strips. It was quicker to stack two bell peppers and cut two halves at a time. Transfer sliced bell peppers to a large mixing bowl.

2. Thinly slice onion and add it to the bowl along with chopped fresh dill

Zesty Mini Bell Pepper Salad-4

3. Combine 2 1/2 Tbsp vinegar with 3 Tbsp extra virgin olive oil, 1/2 tsp garlic salt and a pinch of pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Add more garlic salt to taste if desired

Zesty Mini Bell Pepper Salad-5Zesty Mini Bell Pepper Salad-2Zesty Mini Bell Pepper Salad-3

You can serve the salad right away or refrigerate until ready to serve. It even tastes great after being refrigerated overnight.

Zesty Mini Bell Pepper Salad-6

Zesty Mini Bell Pepper Salad Recipe

5 from 11 votes
Prep Time: 15 minutes
Total Time: 15 minutes
This is a simple salad with a short list of fresh ingredients. It's quick and easy to assemble and tastes great. This bell pepper salad refrigerates well and tastes great the next day. Pair it with mash pow-taters. Priyatnogo Appetita (Bon Apetit)!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3-$5
Servings: 4 -6

Ingredients

  • 1 lb sweet multi-colored mini bell pepper
  • 1/2 of a medium sweet onion or purple onion thinly sliced
  • 2 Tbsp Fresh dill chopped
  • 2 1/2 Tbsp white vinegar or Fresh lemon juice I preferred the vinegar
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp garlic salt or to taste
  • Pinch of black pepper

Instructions

  1. Remove the tops and seeds from bell peppers, then cut them in half lengthwise and cut into thin strips. It was quicker to stack two bell peppers and cut two halves at a time. Transfer sliced bell peppers to a large mixing bowl.
  2. Thinly slice onion and add it to the bowl along with chopped fresh dill.
  3. Combine 2 1/2 Tbsp vinegar with 3 Tbsp extra virgin olive oil, 1/2 tsp garlic salt and a pinch of pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Add more garlic salt to taste if desired. You can serve the salad right away or refrigerate until ready to serve. It even tastes great after being refrigerated overnight!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • teresa
    July 3, 2018

    This is delicious and the leftovers are great on top of a green salad the next day. Reply

    • Natashas Kitchen
      July 3, 2018

      Thanks for the great review, Teresa! Reply

  • Sheila
    May 21, 2018

    Absolutely will be my go to salad for the summer. I made this for work last night and couldn’t get enough. I kept the onions out as I don’t like them and it was still full of flavour.

    Have you ever tried using and grilling the large bell peppers first for this recipe? Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      Hi Sheila, I haven’t but one of my readers shared that it worked well with large grilled peppers. Reply

  • Lance
    April 28, 2018

    Loved this salad, spiced it up a bit with Louisiana Hot Sauce, can’t get enough! Reply

    • Natasha's Kitchen
      April 28, 2018

      Awesome, I’m glad you enjoy the recipe! Thanks for sharing your fantastic review Lance! Reply

  • Chris
    December 21, 2017

    This is a great, simple recipe that lets the few ingredients involved speak for themselves. That being said, be careful who you tell or introduce this salad to because cutting all the baby bell peppers is quite tedious and the more friends and family you share this with the more that’ll ask you to make it again and again! Maybe keep this recipe for small occasions or a secret all to yourself! Reply

    • Natasha's Kitchen
      December 21, 2017

      LOL! I’m glad to hear the recipe is such a HIT! Thanks for sharing your wonderful review with other readers Chris! Reply

  • Haley
    July 19, 2017

    This onion bell pepper salad was phenomenal. I cannot stop telling people about it. I am a new vegan and trying to reintroduce myself to food without the distraction of animal products. I wanted a great bell pepper recipe after buying some at the store earlier that day. I came across this recipe and I can honestly say in the most dramatic way possible that this salad has changed my life. Now I did not add any dill because I find it tends to be overwhelming, and I also added much more garlic salt to suit my taste. If you do nothing else, please marinate this over night. The dressing makes this dish irresistible. I was drinking it out of my bowl earlier. Do yourself a favor and make this immediately. Even if you thought you hated bell peppers like me. Reply

    • Natasha's Kitchen
      July 19, 2017

      Awesome! That’s enough for me to want to go make this for myself today! I’m so glad you love the recipe Haley! Thanks for sharing your phenomenal review! 🙂 Reply

  • Miriam Green
    April 28, 2017

    Hi, Natasha, I am writing to you because you seem to really answer your reader’s comments. I was looking for a pepper salad and found your blog. I am making it for my Shabbat meal with guests. My name is Miriam and I live in Israel. I also blog about food, though with a twist as the main theme is about my mom’s Alzheimer’s. I would like to feature your pepper salad in one of my upcoming blogs. Thank you in advance for your time and response! Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Hi Miriam, it’s so nice to meet you! 🙂 Please check out my FAQ page where I talk about use of my recipes. I hope you love the salad! 🙂 Reply

  • Anonomous
    August 22, 2016

    Hey, I was wondering if you could use spicy peppers Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      I think that would work – I don’t see why not! 🙂 If you test it out, let me know how you like it 🙂 Reply

  • Michelle
    February 22, 2016

    Love this salad but was wondering if anyone has done the nutritional values of this to figure out serving size and what not.

    Please and thank you,
    Michelle, Missouri Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      Hi Michelle, I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps! Reply

  • Kathie
    November 16, 2015

    Mmmm!
    So let me tell you what I don’t like. Cutting, cleaning and slicing these little guys. The other thing is raw round onions. I can taste them for hours after eating them. So what I did was use the green parts of green onions. I can tell already I’m going to love the salad. I used about half the amount of dill because I only had dried. I don’t know how much salt is in garlic salt so I used garlic powder in the amount called for and a pinch of salt. Gonna be good. Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      I love your ideas! Thank you so much for sharing that with me. 🙂 Reply

  • jen
    September 7, 2015

    sounds great -cant wait to try. is there any way to freeze or can this creation for future use. i have tons of peppers right now and am looking for recipes Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      I haven’t tried either way to be honest so I’m not sure if this salad would be good any other way besides fresh. Have you tried canning them with this recipe? https://natashaskitchen.com/2013/09/16/marinated-bell-peppers-recipe/ They are quite good and it’s a great way to preserve alot of bell peppers! It makes for a great side dish with mashed potatoes. yum! Reply

  • Natasha
    July 19, 2015

    Natasha, thank you!
    My name is Natasha – it is not aa joke! I am from St. Petersburg, Russia.
    I was looking for a recipe for bell peppers salad, and when I saw Natasha’s Kitchen, I decided that it was for my kithcen (this is a joke!).
    The salad came out delicious!
    When I need my next recipe, I know hwere to look! Reply

    • Natasha
      natashaskitchen
      July 19, 2015

      So nice to meet you Natasha! I’m so happy you enjoyed the sald and hope you’ll many new favorite recipes on my blog :). Reply

  • Natalia
    May 17, 2015

    I’ve made a similar recipe in past and love it! Thanks for sharing your pepper recipe. Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      Thank you for the great review Natalia and you are welcome :). Reply

  • Marc
    February 21, 2015

    I made this with bell peppers and even the green one tasted zingy. Best to leave stand for a few hours in the fridge for enhanced flavour. Wonderful dish. Thank you! Reply

    • Natasha
      natashaskitchen
      February 21, 2015

      I agree – it is one of those salads that tastes better with time 🙂 Reply

  • Natasha
    September 10, 2014

    Does Olive Oil have a taste to it ?
    Can I just use plain oil instead? Reply

    • Natasha
      natashaskitchen
      September 11, 2014

      It does add some flavor but you can use a plain oil instead. Sunflower oil might taste nice in this too 🙂 Reply

  • Gina
    September 2, 2014

    This is great! Colorful and refreshing. I served this as part of a wrap with rotisserie chicken. Love the flavor. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      That does sound wonderful! Thanks for the dinner idea! 🙂 Reply

  • Katie
    August 5, 2014

    WE MAKE A SIMILAR SALAD BELL PEPPERS, MARINATED ONIONS AND MARINATED MUSHROOMS ( THE ONES THEY SELL IN RUSSIAN STORES IN BIG JARS) AND FOR DRESSING OLIVE OIL AND LITTLE VINEGAR. SOOO GOOOD 🙂 Reply

    • Natasha
      natashaskitchen
      August 5, 2014

      That sounds delicious! What kind of marinated onion? Reply

      • Katie
        August 16, 2014

        cut onion in half rings add little bit of vinegar+little sugar and then add boiled water and cover for 10-15 minutes Reply

        • Natasha
          natashaskitchen
          August 17, 2014

          Thank you! 🙂 Reply

  • Inna
    July 1, 2014

    We loved this salad. I added salt to the dressing instead of garlic salt, and a clove of garlic. it was delicious! Thank you Natasha, for sharing your recipes. Your blog has become my favorite! Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      Thank you so much for your sweet comment 🙂 I’m so happy you are enjoying the recipes! Reply

  • Geri
    May 29, 2014

    Thank you for this great salad recipe! I made it yesterday. It’s so versatile. I brought it to a taco potluck (great with taco salad). Then we ate some with roasted chicken and coleslaw for supper last night. I made a salad with leftover chicken, cherry tomatoes, avocado and the peppers for lunch and it was so delicious! (I used the pepper salad dressing as the dressing for the salad-yum!) Reply

    • Natasha
      natashaskitchen
      May 29, 2014

      Wow you are sure getting creative with that salad! Way to go! Thanks for sharing all of those great ideas with me 🙂 Reply

  • Irina
    May 28, 2014

    This salad looks amazing 🙂 never tried it before but our family loves sweet peppers so this is a must to make 🙂 thanks for sharing! Reply

    • Natasha
      natashaskitchen
      May 28, 2014

      My husband and I both love them too. I wish my son felt the same way ;). He might come around 🙂 Reply

  • Alyona
    May 26, 2014

    Looks yummy but I have a problem my husband or kids don’t eat anything that has parsley, dill, basil or nothing like that. Can I make it without herbs or it needs a kick? Reply

    • Natasha
      natashaskitchen
      May 26, 2014

      I think it would still be ok without the dill, although I think it enhances the salad. Reply

    • Andrea
      June 22, 2014

      I made this about 3 weeks ago and I loved it! It’s so easy and colorful. My husband even liked it and he’s not a big fan of this kind of salad. I used it as a topping for my BBQ pork sliders instead of coleslaw and I about swooned! I’m making it again for dinner tonight. I didn’t have dill last time, so I used dried italian seasoning and it worked great. Got my dill now so I can’t wait to eat! Reply

      • Natasha
        natashaskitchen
        June 22, 2014

        I’m so happy you and your husband enjoyed the salad. It sue does sound amazing in sliders! That’s brilliant! Reply

  • I love the simplicity and colorfulness of this salad! I’m not a huge fan of dill, so I might sub another herb in its place. Pinned! Reply

    • Natasha
      natashaskitchen
      May 16, 2014

      Thanks Kristine! 🙂 I’ve tried it with parsley, just make sure the parsley really finely chopped. Reply

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