Tri-Pepper Salad

Name: Tri-Pepper Salad
Ingredients: 1 clove garlic, minced; 3 tablespoons champagne vinegar; 3 sweet bell peppers (red, orange, or yellow; preferably 1 of each); 1/2 bunch flat-leaf parsley; 2 tablespoons extra-virgin olive oil; About 1/2 tsp. salt; About 1/4 tsp. freshly ground black pepper; 1/2 small red onion, peeled and sliced very thinly crosswise; 1/2 cup crumbled feta cheese

9 ingredients

5 steps

Ingredients

1 clove garlic, minced
3 tablespoons champagne vinegar
3 sweet bell peppers (red, orange, or yellow; preferably 1 of each)
1/2 bunch flat-leaf parsley
2 tablespoons extra-virgin olive oil
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/2 small red onion, peeled and sliced very thinly crosswise
1/2 cup crumbled feta cheese

Directions

1

In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside.
2

Whisk olive oil, salt, and pepper into garlic-vinegar mixture. Add more salt and pepper to taste.
3

Toss peppers, parsley, and onion with dressing. Add feta and toss gently. Serve at room temperature, or cover and chill for up to 2 hours.
4

Note: Nutritional analysis is per serving.
5

If using mini bell peppers, use about 4 cups (1 qt.-size container).