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Rainbow Bell Pepper Salad
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Servings
12
servings
Ingredients
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SALAD:
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
DRESSING:
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
TOPPING:
Crumble about 1/4 cup feta cheese over top before serving
Instructions
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.
Notes
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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