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Tri-Pepper Salad





Prep Time
20 mins

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.

Tri-Pepper Salad




Leo Gong
 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
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.

Nutrition Facts
Amount Per Serving
Calories 87Calories from Fat 73
% Daily Value *
Total Fat 7.1g11%

Saturated Fat 2.3g12%
Cholesterol 10mg4%
Sodium 322mg14%
Total Carbohydrate 4.5g2%

Dietary Fiber 1g4%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.