Tricolor Bell Pepper Salad
A vibrant and refreshing salad featuring three colorful bell peppers, dressed with lemon, balsamic, and olive oil, perfect for any occasion.
Ingredients
Salad Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 tablespoon extra-virgin olive oil Substitute: avocado oil
- 1 tablespoon lemon juice Substitute: lime juice or 2 tsp white wine vinegar
- 1 tablespoon balsamic vinegar Adds sweetness and depth
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder Substitute: 1 small clove fresh garlic, minced
- 2 tablespoons chopped fresh parsley Substitute: cilantro or basil for a different profile
Instructions
Preparation
- Rinse the red, yellow, and green bell peppers under cold water. Pat dry.
- Trim the top and bottom of each pepper. Slice down one side and open the pepper flat. Remove and discard seeds and membranes.
- Cut each pepper into thin, even strips — about 1/4-inch wide.
- Place all sliced peppers in a large mixing bowl.
- Drizzle olive oil and lemon juice over the peppers.
- Add balsamic vinegar and sprinkle salt, black pepper, and garlic powder.
- Chop fresh parsley finely and add to the bowl.
- Gently toss everything until the peppers are evenly coated.
- Taste and adjust seasoning — add more lemon for brightness or more salt to enhance sweetness.
- Cover and refrigerate for at least 10 minutes to let the flavors meld.
- Give the salad a final toss and serve chilled or at cool room temperature.
Notes
Use good-quality olive oil and fresh lemon juice for the best flavor. Store in an airtight container for up to 3-4 days.