Bell Pepper Salad
Vibrant, crisp, and irresistibly fresh, this Bell Pepper Salad is a colorful celebration of garden-fresh vegetables and zesty flavors! Featuring a trio of red, yellow, and green bell peppers paired with cool English cucumber, sweet red onion, and fragrant parsley, this salad is a feast for both the eyes and the taste buds. Tossed in a simple yet bold dressing made with extra virgin olive oil, red wine vinegar, a touch of honey, and garlic, this dish is bursting with tangy, sweet, and savory notes. Ready in just 20 minutes with no cooking required, this healthy salad is perfect as a light appetizer, a refreshing side dish, or a vibrant addition to any potluck spread. Serve it chilled or at room temperature for a healthy, gluten-free option packed with nutrients and flavor.
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Recipe Information
Ingredients
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 English cucumber
- 0.5 Red onion
- 0.25 cup Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry all the vegetables.
Slice the red, yellow, and green bell peppers in half lengthwise. Remove the seeds and membranes, then slice them into thin strips.
Slice the English cucumber in half lengthwise, then cut it into thin half-moons.
Peel and thinly slice the red onion.
Finely chop the fresh parsley.
In a large mixing bowl, combine the sliced bell peppers, cucumber, red onion, and chopped parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic cloves, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and toss gently until everything is well coated.
Taste and adjust seasoning if necessary.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Serve the salad chilled or at room temperature as a refreshing appetizer or side dish.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 22.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
