You will love how simple and refreshing this bell pepper salad is.
Made with just a few wholesome ingredients, it comes together quickly and effortlessly, making it perfect for busy weeknights, casual lunches, or entertaining.
The crisp sweetness of the peppers paired with bright, fresh flavors creates a colorful salad that not only tastes delicious but also looks beautiful on the table alongside your favorite dishes.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step-by-step instructions on how to make this delicious bell pepper salad recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with this bell pepper salad?
- Variations and Substitutions
- Storing
- Equipment Needed
- If you enjoy this recipe, you may want to try my other recipes.
- Bell Pepper Salad
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Bell peppers: choose one of each: red, orange, and yellow bell peppers, the same size and meaty.
Shallot sliced into slivers. I used a medium size. It blends beautifully with the Dijon mustard vinaigrette. I enjoy their soft flavor.
Lemon juice adds the acidity needed to balance the sweet peppers
Dijon mustard, what can I say? It is a must with a vinaigrette. Once in contact with the olive oil, it creates a rich, velvety cream. Irresistable.
Olive oil or extra virgin olive oil, I leave it up to you which one to use. I like a lighter version with my salads. I used both oils, and everyone loved it.
Salt and Ground black pepper are you seasoning for this bell pepper recipe.
Basil, mint, parsley, or oregano leaves, and this is optional
Step-by-step instructions on how to make this delicious bell pepper salad recipe
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Wash and scrub the outside of the bell peppers. Slice them in half and remove all the seeds and any light membrane attached to the pepper. Slice them into thin strips.
- In a large mixing bowl, mix the lemon juice, mustard, salt, and pepper until the salt has dissolved.
- Add the olive oil slowly while whisking to create a creamy vinaigrette.
- Add the bell peppers to your bowl, then add the thinly sliced shallots and basil (mint or oregano) if you’re using them, giving a final toss before serving.
Giangi’s Pro Tips
- I always clean the bell peppers with baking soda to remove the waxy outer layer. Rinse abundantly.
- I never use green peppers because they are not fully mature and are harder to digest.
What dishes can you enjoy with this bell pepper salad?
In the summertime, this recipe is my dinner, paired with a great chunk of baguette to soak up all the juices.
Pair it with ground chicken meatballs, great color combination for a fun family dinner.
The perfect companion to your pan-seared steak or perfectly cooked flat iron steak.
More in the mood for seafood instead? Try it alongside our super-easy broiled salmon with tarragon sauce. Delicious!
Variations and Substitutions
I love shallots and always have extra in my kitchen; however, you can replace them with red onion, which is close in flavor when mixed with the vinaigrette.
Scallions do work too, very thinly sliced and only the white part.
I gave you a few options for herbs; feel free to use any you like and have available, or none at all.
Storing
This bell pepper salad refrigerates well and tastes great the next day. Place it in an airtight container and store it in the refrigerator.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!
If you enjoy this recipe, you may want to try my other recipes.
Bell Pepper Salad
Ingredients
- 3 bell peppers, one of each: red, yellow and orange
- 1 shallot, small and finely sliced
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 4 tablespoons olive oil
- salt and pepper
- Basil, mint, or oregano, optional
Instructions
- Wash the peppers, slice them lengthwise, and discard the seeds and light membranes. Slice into thin strips
- In a bowl, mix the lemon juice, mustard, salt, and pepper until the salt is dissolved. Add the olive oil slowly as you whisk, until a cream forms.
- Add the bell peppers to your bowl, add the thin shallot slivers and basil if using and give it a last stir before serving.
Notes
- I always clean the bell peppers with baking soda to remove the waxy outer layer. Rinse abundantly.
- I never use green peppers because they are not fully mature and are harder to digest.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Salads
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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