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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
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
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.
Zesty Mini Bell Pepper Salad Recipe
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
- 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.
- Thinly slice onion and add it to the bowl along with chopped fresh dill.
- 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!
Delicious…I had red peppers and used fresh lemon. It does taste better the next day…everyone enjoyed the salad
Nice accompaniment to any meal.
I added a touch of honey, came our nicely.
A refreshing change from lettuce based salads and absolutely delicious!!
Just made it for the first time….came out nicely.
This is so refreshing and easy to make! We love this dish and I make it all the time now!
That’s just awesome! Thank you for sharing your wonderful review, Samantha!
My children hate dill but they wolf down dill pickles at an insane rate. So I didn’t add the dill,and I was a thrill. My children ate it even after dinner. Great recipe. Any other salad ideas that are simple?
Hi Andy! That’s great to hear. Thanks for sharing. You can view my salad catetory here. There are many great ones.
I didn’t have dill,so I used 1 tsp of Italian seasoning. I also added 1 top of organic sugar. And added 2 baby cucumbers. Children ate it and enjoyed it. Thank you.
I’m so glad it was a hit; thank you so much for sharing that with me, Andy!
Just made the pepper salad and it was absolutely delicious. I added thinly sliced (on a mandolin) 1/2 English cucumber. Will definitely make this one again and again. Perfect time to make this salad is in the fall, when peppers are at their peak of flavor and garden fresh.
Yum! I’m craving this right now! So good!
I love the marinated mini sweet peppers and want to can them in a jar so they will be shelf stable. Any help on how long to water bath them?
Hi Monica, I honestly have not tried to can them for shelf storage. We always refrigerate.
can I use rice vinegar instead of white vinegar?
Hi Loretta, I have not tested this with rice vinegar to advise.
So good! Used “everything but the bagel” seasoning instead. Absolutely will be a go-to salad!
I’m so glad you enjoyed that Kathleen!
Peppers and dill were pretty much the only vegetables I had remaining in the fridge and not surprisingly you had a recipe to marry them together. My family loved it! Dill makes everything better and colorful salad brought a little sunshine to the table. Thank you for another fantastic and so easy to put together idea!
That’s just awesome!! Thank you for sharing your wonderful review!
This was so good! Definitely needs to sit at least a few hours though so the flavour can really develop.
Thank you for sharing that with me, Karen!
This is delicious and the leftovers are great on top of a green salad the next day.
Thanks for the great review, Teresa!