A bowl of zesty mini bell pepper salad with a fork, dill, mini peppers and purple onion beside it

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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

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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

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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

Natasha's Kitchen Cookbook

Zesty Mini Bell Pepper Salad Recipe

5 from 51 votes
Author: Natasha of NatashasKitchen.com
A bowl of zesty mini bell pepper salad with a fork, dill, mini peppers and purple onion beside it
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)!
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 4 -6
  • 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!
Course: Salad, Side Dish
Cuisine: American
Keyword: Mini Bell Pepper Salad
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Andy Boyle
    May 6, 2023

    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.

    Reply

    • Natashas Kitchen
      May 6, 2023

      I’m so glad it was a hit; thank you so much for sharing that with me, Andy!

      Reply

  • Anni Lissee
    September 15, 2021

    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.

    Reply

    • Natashas Kitchen
      September 15, 2021

      Yum! I’m craving this right now! So good!

      Reply

  • Monica E. Snow
    October 19, 2020

    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?

    Reply

    • Natasha
      October 19, 2020

      Hi Monica, I honestly have not tried to can them for shelf storage. We always refrigerate.

      Reply

  • Loretta
    September 22, 2020

    can I use rice vinegar instead of white vinegar?

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Loretta, I have not tested this with rice vinegar to advise.

      Reply

  • Kathleen
    June 17, 2020

    So good! Used “everything but the bagel” seasoning instead. Absolutely will be a go-to salad!

    Reply

    • Natashas Kitchen
      June 17, 2020

      I’m so glad you enjoyed that Kathleen!

      Reply

  • Tatyana
    April 28, 2020

    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!

    Reply

    • Natashas Kitchen
      April 28, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Karen Becker
    February 25, 2019

    This was so good! Definitely needs to sit at least a few hours though so the flavour can really develop.

    Reply

    • Natashas Kitchen
      February 25, 2019

      Thank you for sharing that with me, Karen!

      Reply

  • 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

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