Pepper salad is a refreshing and flavorful dish that can be enjoyed as a light meal or as a side dish. With its vibrant colors and crisp texture, a great pepper salad can tantalize your taste buds and add a pop of color to your plate. From classic recipes to unique and innovative creations, there is a pepper salad recipe out there for everyone. Whether you prefer a simple vinaigrette dressing or something more complex, there are endless possibilities for creating a delicious and unforgettable pepper salad. In this article, we'll explore some of the best pepper salad recipes to help you find the perfect one for your next meal.
Check out the recipes below so you can choose the best recipe for yourself!
PEPPER SALAD
A great and easy fat-free salad my husband learned during his school days.
Provided by DPAPEL
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Seed peppers and cut into strips. Place peppers in a large baking pan. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
- Broil on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
- Serve this salad warm or after it has been refrigerated for at least a few hours. Toss before serving.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 13 g, Fat 0.4 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 5.8 g
BELL PEPPER SALAD
Steps:
- Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
GREEN PEPPER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
SUMMER PEPPER SALAD
This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.
Provided by barbzal
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g
SWEET BELL PEPPER AND ONION SALAD
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
- Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
GREEN AND RED PEPPER SALAD
Peppers grown in abundance throughout the Mediterranean. This salad from Tunisia and Morroco uses them to their best advantage with roasting - a preparation that heightens their natural sweetness. You can serve this as a first course salad or the centerpiece of a lunch or light dinner.
Provided by justcallmetoni
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 425 degrees.
- Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.
- Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.
- Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
- Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
- Combine the ingredients for the dressing in a small bowl and whisk.
- To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
- Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
- This salad can be served chilled or at room temperature.
Nutrition Facts : Calories 111.9, Fat 7.4, SaturatedFat 1.1, Sodium 337.6, Carbohydrate 11.8, Fiber 3.9, Sugar 7.1, Protein 2.2
A GREAT PEPPER SALAD
Everyone will want this recipe from you! Start 3 days in advance...
Provided by Kimber
Categories Salad Recipes
Time P3DT5m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!
Nutrition Facts : Calories 758.9 calories, Carbohydrate 15.6 g, Cholesterol 102.9 mg, Fat 64.9 g, Fiber 3.8 g, Protein 29.9 g, SaturatedFat 21.9 g, Sodium 2602.7 mg, Sugar 6 g
GREEK PEPPER SALAD
My DBF made this for me the night of our first date. I know, I know... awwww. OK, moving on... He served it with baked brie and chardonnay. It was so good I kept coming back! We now eat it on special occassions. Sometimes I will make it, but I still contend that it isn't as good as when he makes it. It can be served immediately after preparation, but letting it sit an hour or so allows the flavors to blend. Hope this brings happy memories for you too!
Provided by ksduffster
Categories Onions
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine peppers, onion, cucumber, and tomatoes in a large bowl.
- In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables.
- If desired, cover with plastic wrap and refrigerate for up to two hours.
- Sprinkle with cheese, olives, and parsley. Toss and serve.
Nutrition Facts : Calories 665.1, Fat 62.1, SaturatedFat 11.6, Cholesterol 22.3, Sodium 772.8, Carbohydrate 25.6, Fiber 6.1, Sugar 10.4, Protein 7.8
ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
Provided by Sara Buenfeld
Categories Side dish
Time 25m
Number Of Ingredients 7
Steps:
- Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
GREEN PEPPER TOMATO SALAD
My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose the freshest peppers available. Look for peppers that are firm, brightly colored, and free of blemishes.
- Wash the peppers thoroughly before using. Remove the stems and seeds, if desired.
- Use a variety of peppers to create a flavorful salad. Bell peppers, jalapeños, serranos, and habaneros are all good choices.
- Roast or grill the peppers before adding them to the salad. This will enhance their flavor and make them easier to digest.
- Add other vegetables to the salad for extra nutrition and flavor. Some good choices include tomatoes, cucumbers, onions, and corn.
- Dress the salad with a simple vinaigrette or a creamy dressing. Olive oil, vinegar, lemon juice, and herbs are all good ingredients to use.
- Serve the salad immediately or chill it for later. Pepper salad is a delicious and healthy side dish or appetizer.
Conclusion:
Pepper salad is a refreshing and flavorful dish that is perfect for any occasion. With its vibrant colors and variety of textures, it is sure to please everyone at the table. Experiment with different types of peppers and dressings to create a salad that is uniquely your own.
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