Bell Pepper Salad
I make this Bell Pepper Salad when I want something quick, crunchy, and full of flavor. The mix of sweet peppers and fresh dill with a light lemon dressing makes every bite refreshing. It’s the kind of salad that goes with everything.
Servings 8
Ingredients
For the Salad:
- 1 lb. bell peppers sweet, mini
- 1 lb. cherry tomatoes you may also use colorful grape or cherry tomatoes
- 1 English cucumber or 5 garden/greenhouse cucumbers
For the Dressing:
- ¼ cup extra virgin olive oil
- ½ lemon large, freshly squeezed
- ¼ cup fresh dill chopped
- sea salt to taste
- black pepper to taste
Instructions
- To make the dressing, combine the freshly squeezed lemon juice and olive oil in a small bowl. Mix well and set aside until ready to use.
- Thoroughly rinse all the vegetables and pat them dry with paper towels. Slice the vegetables into your desired size pieces and place them into a large mixing bowl.
- Rinse, dry, and chop the dill, then add it over the vegetables.
- If preparing the salad ahead of time, cover the bowl and refrigerate for up to 4 hours before serving.
- When ready to serve, pour the dressing over the vegetables. Season with sea salt and freshly ground pepper to taste.
- Toss until everything is evenly coated and serve immediately.
Notes
- Leftovers can be refrigerated for up to 24 hours.