Bell Pepper Salad

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 6
Bell Pepper Salad

Bright vegetable salad with three colored sweet peppers and onions. This recipe for salad will surprise you with its simplicity and quick prep time!


  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 tablespoon thinly sliced chives
  • 2 tablespoons finely chopped parsley or other fresh herbs
  • 1 ½ tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar or maple syrup
  • ½ teaspoon garlic powder
  • 3 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • fresh ground black pepper


Recipe instructions Bell Pepper Salad

  1. Step 1

    Slice the peppers, sliced the onion, and chop the herbs. Place them in a medium bowl.

  2. Step 2

    In a small bowl, whisk together the white wine vinegar, Dijon mustard, sugar, garlic powder, olive oil, kosher salt, and a few grinds of black pepper. Taste and adjust seasonings as desired.

Bell Pepper Salad can be stored refrigerated for up to 3 days. Over time, the peppers become softer and their color fades slightly, but it's still as delicious (bring to room temperature; you may need to add some salt to revive the flavors).

Nutrition Facts

Calories: 147
Fat: 11 g
Carbs: 11 g
Protein: 2 g