Sweet Bell Pepper and Onion Salad ~ if you love colorful bell peppers like I do, this is for you ~ it’s crunchy, colorful, healthy, and so yummy!
When it comes to what I’m eating, all bets are off during these weeks leading up to the official start of fall, and it sure makes for a crazy kitchen scene…all ginger and caramel scents in the air one day, and piles of fresh veggies the next. But I’ve said it before, classic summer produce really comes into its own in September. Yesterday at the farmer’s market the tomatoes were the best I’ve seen yet— huge and deepest red. So it’s only natural to exult in great salads through September.
I love this simple salad because it’s so unexpected. The colorful clover shaped pepper rings are gloriously crunchy, and each shade has its own distinctly different flavor — the red ones are the sweetest, the green have a more unripe, slightly bitter taste. They’re accented with paper thin rings of sharp red onion and lots of grassy herbs for freshness. I couldn’t resist a thinly sliced red jalapeno for a touch of spice.
The key to this kind of easy going salad is not to over think it. The charm lies in the simplicity, the colors, and the shapes. No need to muddy it with lots of add-ins. Good quality ripe ingredients are key, and I suggest picking out smaller bell peppers so the rings are more manageable to eat . Toss it with your hands so the herbs and dressing come in contact with all the surfaces.
Sweet Bell Pepper & Onion Salad
exact amounts aren't important here...
- about a small to medium sweet bell pepper per serving multi-colored
- small red onion
- chopped parsley
- chopped mint
- chopped dill
- olive oil
- sherry vinegar
- salt and fresh cracked black pepper
- sumac a deep red, tangy, Middle Eastern spice
- Give the peppers a good rinse, and then, while still whole, slice them into thin rings. About 1/8 inch is best. Then carefully slice out any ribs and seeds. Slice the jalapeno into thin rings, but don't remove the inner seeds and ribs if you want to retain the heat.
- Peel and slice the onion as thinly as possible. (I used a mandoline slicer)
- Toss the peppers and onions with a little olive oil and vinegar. Let sit for about 15-20 minutes.
- Just before serving, toss with the fresh herbs. Salt and pepper to taste.