Bell Pepper Salad Recipes

BELL PEPPER SALAD

Bell Pepper Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

SWEET BELL PEPPER AND ONION SALAD

Sweet Bell Pepper and Onion Salad image

Provided by Mona Talbott

Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil

Steps:

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

BELL PEPPER SALAD WITH CAPERS AND OLIVES

Bell Pepper Salad With Capers and Olives image

At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 sweet bell peppers, in different colors
1 anchovy fillet, plus more for garnish
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon capers, chopped, plus whole capers for garnish
1/4 cup extra-virgin olive oil
Salt and pepper
1 cup halved cherry tomatoes, lightly salted
1/2 cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
Arugula, for garnish (optional)
Dried Italian oregano, for sprinkling (optional)

Steps:

Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

EASY RED BELL PEPPER AND FETA SALAD

Easy Red Bell Pepper and Feta Salad image

This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.

Provided by Christine

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

4 red bell peppers, sliced
1 (8 ounce) package crumbled feta cheese
1 onion, finely chopped
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 pinch white sugar

Steps:

Combine bell peppers, feta cheese, and onion in a large bowl.
Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g

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