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Rainbow Bell Pepper Salad

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Servings 12 servings



  • 2 pounds bell peppers in a variety of colors cored, seeded, and julienned
  • 4 plum tomatoes cut in 4 wedges each
  • 1 large sweet onion chopped (Vidalia or a red onion would work)
  • 1/4 bunch cilantro chopped


  • 1 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons garlic minced
  • 1/4 cup fresh basil chopped fine
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper coarsely ground


  • Crumble about 1/4 cup feta cheese over top before serving


  • Put salad ingredients in a large bowl and chill.
  • Mix all dressing ingredients in food processor or a whisk until emulsified.
  • Toss dressing with salad. Allow to marinate in the fridge for one hour before serving.


Variations: Try using sesame oil and rice vinegar instead of the olive oil and balsamic vinegar for a nice Asian flair.
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