Tri-Pepper Salad
Leo Gong
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.
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