Leo Gong
YieldsMakes 6 servings
AuthorCaroline Lindley, Cupertino, CA,
Caroline Lindley created this tri-pepper salad after buying a large carton of mini sweet peppers at a warehouse store. Regular-size peppers work too.

How to Make It

Step 1
1

In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside.

Step 2
2

Whisk olive oil, salt, and pepper into garlic-vinegar mixture. Add more salt and pepper to taste.

Step 3
3

Toss peppers, parsley, and onion with dressing. Add feta and toss gently. Serve at room temperature, or cover and chill for up to 2 hours.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 clove garlic, minced
 3 tablespoons champagne vinegar
 3 sweet bell peppers (red, orange, or yellow; preferably 1 of each)
 1/2 bunch flat-leaf parsley
 2 tablespoons extra-virgin olive oil
  About 1/2 tsp. salt
  About 1/4 tsp. freshly ground black pepper
 1/2 small red onion, peeled and sliced very thinly crosswise
 1/2 cup crumbled feta cheese

Directions

Step 1
1

In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside.

Step 2
2

Whisk olive oil, salt, and pepper into garlic-vinegar mixture. Add more salt and pepper to taste.

Step 3
3

Toss peppers, parsley, and onion with dressing. Add feta and toss gently. Serve at room temperature, or cover and chill for up to 2 hours.

Step 4
4

Note: Nutritional analysis is per serving.

Tri-Pepper Salad