Dees Bell Pepper Salad
Brighten up your table with Dee’s Bell Pepper Salad, a vibrant medley of fresh, crisp vegetables dressed in a zesty homemade vinaigrette. Featuring a colorful array of red, yellow, green, and orange bell peppers, paired with juicy cherry tomatoes, refreshing cucumber, and a hint of red onion, this salad is as visually appealing as it is delicious. A drizzle of tangy red wine vinegar, a touch of honey, and freshly minced garlic elevate the simple yet flavorful dressing, bringing all the ingredients together in harmony. Perfect as a light side dish or a refreshing appetizer, this no-cook recipe comes together in just 20 minutes, making it an excellent option for busy weeknights or summer gatherings. Packed with nutrients and bursting with flavor, Dee’s Bell Pepper Salad is a healthy, colorful, and irresistibly crunchy addition to any meal.
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 large Orange bell pepper
- 0.5 medium Red onion
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Fresh parsley
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all the vegetables thoroughly under cold running water and pat them dry.
Slice the red, yellow, green, and orange bell peppers into thin strips, removing the seeds and cores.
Thinly slice the red onion into half-moons.
Halve the cherry tomatoes lengthwise.
Cut the cucumber into thin rounds, then halve the rounds to create half-moon shapes.
Chop the fresh parsley finely and set it aside.
In a small bowl, combine the extra-virgin olive oil, red wine vinegar, honey, minced garlic clove, salt, and black pepper. Whisk the dressing until well emulsified.
In a large salad bowl, add the bell pepper strips, red onion, cherry tomatoes, cucumber slices, and fresh parsley.
Drizzle the prepared dressing over the vegetables and toss gently to combine, ensuring all the ingredients are evenly coated.
Serve the bell pepper salad immediately, or refrigerate for up to 1 hour to let the flavors meld together. Enjoy!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2389 mg | 51% | |
*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.
