Sweet Bell Pepper and Onion Salad

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
Photo by Joanmarie J.
Adapted from bonapetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonapetit.com

Ingredients

  • 1 1/2

    pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about

  • 6

    ), thinly sliced into rings

  • 1

    small torpedo or red onion, thinly sliced into rings

  • 2

    tablespoons Sherry vinegar or red wine vinegar

  • Kosher salt and freshly ground black pepper

  • 1/4

    cup coarsely chopped fresh basil

  • 1/4

    cup chopped fresh chives

  • 1/4

    cup coarsely chopped fresh flat-leaf parsley

  • 1/4

    cup coarsely chopped fresh mint

  • 2

    tablespoons olive oil

Directions

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and pepper. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

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