Description
This vibrant and refreshing Tricolor Bell Pepper Salad combines crisp red, yellow, and green bell peppers with a tangy dressing of olive oil, lemon juice, and balsamic vinegar. Enhanced with fresh parsley and aromatic garlic powder, this no-cook salad offers a perfect balance of flavors and colors, making it an ideal healthy side dish or appetizer.
Ingredients
Scale
Bell Peppers
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
Dressing & Seasoning
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Bell Peppers: Start by washing the red, yellow, and green bell peppers under cold water to remove any dirt or residues. Cut off the top and bottom of each bell pepper, then slice down the side to remove the seeds and membranes. Discard the seeds and membranes, and cut each pepper into thin, even strips, ensuring the slices are uniform for a consistent texture. Once all three bell peppers are sliced, place them in a large mixing bowl.
- Add Olive Oil and Lemon Juice: Next, drizzle 1 tablespoon of olive oil over the sliced peppers. Then, pour in 1 tablespoon of lemon juice, ensuring the peppers are evenly coated with the liquids. Add 1 teaspoon of salt to the mixture, followed by 1/2 teaspoon of black pepper. Stir the ingredients together gently, making sure the peppers are evenly seasoned.
- Add Parsley, Balsamic Vinegar, and Garlic Powder: Chop 2 tablespoons of fresh parsley finely, and sprinkle it over the peppers in the bowl. Add 1 tablespoon of balsamic vinegar, and sprinkle 1/4 teaspoon of garlic powder over the mixture. Stir everything together once more, ensuring the herbs, spices, and vinegar are evenly distributed throughout the salad.
- Adjust Seasoning and Chill: Taste the salad and adjust the seasoning if necessary, adding a bit more salt, pepper, or lemon juice according to your preference. Once the salad is properly seasoned, cover the bowl with a lid or plastic wrap and refrigerate it for at least 10 minutes to allow the flavors to meld together.
- Serve: Before serving, give the salad a final gentle toss to make sure everything is well mixed. The tricolor bell pepper salad is now ready to be enjoyed as a vibrant and refreshing side dish.
Notes
- For extra crunch, add thinly sliced red onion or cucumber to the salad.
- You can substitute lemon juice with lime juice for a slightly different citrus flavor.
- Use fresh garlic instead of garlic powder if preferred, finely minced and added with the parsley.
- This salad is best served chilled but can be prepared a few hours in advance to deepen flavors.
- To keep the salad crisp, avoid adding dressing until just before serving if preparing well ahead.
