Sweet Bell Pepper & Onion Salad
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!
Ingredients
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
garnish
- sumac, a deep red, tangy, Middle Eastern spice
Instructions
- 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.
Notes
- You can find MANDOLINE SLICERS HERE and SUMAC HERE
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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