Zesty Mini Bell Pepper Salad Recipe

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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

5 from 54 votes

Author: Natasha of NatashasKitchen.com

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)!

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Prep Time: 15 minutes mins

Total Time: 15 minutes mins

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

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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!

• Full Nutrition Label
• Nutrition Disclosure

Course: Salad, Side Dish

Cuisine: American

Keyword: Mini Bell Pepper Salad

Skill Level: Easy

Cost to Make: $