Bright vegetable salad with three colored sweet peppers and onions. This recipe for salad will surprise you with its simplicity and quick prep time!
Recipe instructions Bell Pepper Salad
Slice the peppers, sliced the onion, and chop the herbs. Place them in a medium bowl.
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).