Summer Pepper Salad Recipe

I’ve gotta say, I recently whipped up this colorful pepper salad using red, yellow, and green bell peppers, red onion, garlic, extra virgin olive oil, red wine vinegar, salt, pepper, and fresh basil, and even though it might sound simple, the way these ingredients come together totally transformed my summer meals into something unexpectedly cool and refreshing.

I love summer pepper salad cause it’s refreshing and packed with vitamins from red, yellow, green peppers, red onion and garlic. In my recipe extra virgin olive oil, red wine vinegar, salt, pepper and fresh basil not only give flavour but also some nutrition.

I think it’s a healthy dish.

Ingredients

• Red bell peppers are crunchy and sweet.

  They provide fiber and vitamins.

• Yellow bell peppers offer a burst of color and antioxidants to support overall health.
• Green bell pepper adds a crisp texture and many essential vitamins.
• Extra virgin olive oil is rich in healthy fats and adds a smooth flavor.
• Red wine vinegar brings a tangy sour taste that balances the salad beautifully.
• Fresh basil leaves lend a herby, aromatic freshness that lifts the dish.
• Red onion gives a mild spiciness and extra zest to every bite.
• Garlic adds a punch of sharp flavor and is good for digestion.

Ingredient Quantities

• 3 red bell peppers, sliced into thin strips
• 2 yellow bell peppers, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 small red onion, thinly sliced
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1/2 cup chopped fresh basil leaves

How to Make this

1. Start by washing the red, yellow, and green bell peppers then slice them into thin strips, along with the red onion which you should slice pretty thin too.

2. Peel and mince the garlic clove so it can really blend in with the other flavors.

3. In a large mixing bowl, combine all the sliced peppers, red onion, and minced garlic.

4. In a small bowl, pour in the 1/4 cup of extra virgin olive oil and add the 3 tablespoons of red wine vinegar.

5. Sprinkle in 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, then give the dressing a good whisk until everything is well mixed.

6. Pour the dressing all over your veggies in the large bowl so all the pieces get a little flavor.

7. Toss the mixture gently to make sure the dressing is evenly distributed amongst the peppers and onions.

8. Stir in the 1/2 cup of chopped fresh basil leaves, making sure they mix in well with the rest.

9. Let the salad sit for about 20-30 minutes before serving so the flavors have time to meld.

10. Taste your salad and adjust salt or pepper if needed then serve it up chilled for a refreshing summer treat.

Equipment Needed

1. Knife for slicing the peppers, onion, and mincing the garlic
2. Cutting board to prep all the veggies
3. Colander to wash the peppers and onion
4. Large mixing bowl for combining the sliced veggies and later tossing the salad
5. Small bowl for mixing the dressing ingredients
6. Whisk for blending the olive oil, vinegar, salt, and pepper together
7. Measuring cups and spoons to get the right amounts of oil, vinegar, and seasonings
8. Tongs or a large spoon for gently tossing the salad together

FAQ

• Q: Can I substitute the type of peppers in this salad?
  A: Sure, you can mix it up with any bell peppers you have on hand, but red, yellow, and green give the best color and flavor.
• Q: Can this salad be made ahead of time?
  A: Yeah, you can prep it in advance. Just keep it in a sealed container in the fridge and add the basil right before serving if you like it extra fresh.
• Q: How long should I let the salad marinate?
  A: It’s best to let it sit for about 20 to 30 minutes so the flavors meld together really well.
• Q: Is it possible to add proteins to this salad?
  A: Absolutely! Toss in some grilled chicken, shrimp, or even some crumbled feta cheese for extra flavor and protein.
• Q: What can I use if I dont have red wine vinegar?
  A: No worries, you can use white wine vinegar or even a squeeze of lemon juice. Both change the flavor a bit, but still work nicely.

Summer Pepper Salad Recipe Substitutions and Variations

• If you cant find red wine vinegar, try using white wine vinegar or even a little bit of lemon juice for that zesty kick.
• Extra virgin olive oil can be swapped with canola oil or sunflower oil. They work just as well in the salad.
• You can replace red onion with a shallot if you want a slightly sweeter flavor profile.
• If you’re not into basil, fresh mint or oregano are great alternatives that give a unique twist.

Pro Tips

1. Try letting the salad sit in the fridge for an extra 10-15 minutes before serving so the flavors meld even more and the veggies get nice and crisp.
2. If you’re into a little twist, you can swap a bit of the red wine vinegar with apple cider vinegar for a tangier kick.
3. Be careful when tossing in the basil leaves at the end; stir gently so they dont get bruised and lose their fresh flavor.
4. For a bolder taste, let the dressing coat the veggies for at least 30 minutes before serving.