Bell Pepper Salad is crunchy, fresh and herbaceous with a bright, red wine vinaigrette dressing. It’s easy, gluten free and the perfect complement to your favorite main dishes!

Bell Pepper Salad in a white oval serving bowl on a marble countertop. Salad has julienned bell peppers, red onions and cucumbers, tossed with chopped fresh herbs and a red wine vinaigrette

This vinaigrette marinated veggie salad is another fabulous option to lighten a heavy comfort food meal. And it’s bursting with fresh flavor from bell peppers of every color, cucumber, red onion and herbs.

The simple, three-ingredient salad dressing is delicious and a wonderful complement to the fresh crunchy vegetables.

You’ll be able to put this crunchy bell pepper salad recipe together in minutes. And after a short time in the fridge, it can be served with your favorite main dishes. I try to rest it at least 30 minutes.

But I have to tell you, that it’s as good or better after marinating overnight. This one just keeps getting better as it sits.

If you love bell peppers, your mind will be blown at how scrumptious this simple pepper salad is to get on the table!

The Ingredients

Ingredients for Bell Pepper Salad on a wooden cutting board: julienned bell peppers, red onion, and cucumber with fresh chopped garlic, parsley, basil and chives.

For the Salad:

Bell peppers, any and all colors, julienned
Mini Cucumber (Persian Cucumber), julienned
Red Onion, slivered
Herbs – Fresh Parsley, Basil and Chives, plus dried Dill Weed
Minced Garlic

For the Dressing (Vinaigrette)

Red Wine Vinegar
Avocado Oil
Honey, raw unfiltered

What to Serve with Bell Pepper Salad

Chicken Street Tacos on a blue stoneware plate

This delectable pickled sweet pepper salad is wonderful with slow cooker Southwest Chicken and a baked potato or alongside my popular Chicken Street Tacos with some easy 10-Minute Mexican Rice.

I served it with homemade Air Fryer Chicken Cutlets, yesterday, and my Butter Roasted Parmesan Cauliflower.

You can’t miss serving a dish that is acidic, fresh and flavorful with beef, chicken, fish or lamb. And, any dish that is rich, creamy or cheesy will also benefit from the flavors and acidity of crunchy bell pepper salad.

Try it with some of these:

Mississippi Pot Roast served over mashed potatoes with beef gravy

kalua pork with braised cabbage on a white platter

Possible Recipe Variations

Substitute your favorite vinegar or the one you have on hand in the dressing for this sweet peppers salad. White wine vinegar, red wine vinegar, champagne vinegar, rice vinegar or apple cider vinegar would all work.
You could substitute extra virgin olive oil for the avocado oil. Keep in mind that olive oil has a more distinctive flavor.
You could use julienned jicama or zucchini in place of the cucumber.
You could use mini bell peppers and slice them into rigs instead of sliced bell peppers (sweet peppers).
Any color of onion works. I prefer red onions for their color and slight sweetness, but Vidalia or another sweet variety of onion would also be delicious in bell pepper salad.
You could also try substituting lemon juice or lime juice for the vinegar.

Pouring Salad Dressing over Bell Pepper Salad

How to Make Crunchy Bell Pepper Salad

Start by julienning all the vegetables at once and then chopping the fresh herbs. To julienne, simply means to cut into thin strips. I keep everything in the salad somewhere between 1/8″ and less than 1/4″ wide.
- After julienning, if the bell pepper strips are too long to eat comfortably, I cut them in half.
- To julienne the cucumber, I slice it into thin planks and make two stacks of the planks. Cut through the stacks making thin strips. And again, if they are too long to eat comfortably, I cut them in half.
- To get thin slivers of red onion, simply cut a super thin slice off the onion, then quarter the slice and separate the pieces.
- Chop the herbs very fine. They’re to add flavor and color, but you don’t want large pieces.
Add julienned bell peppers, cucumbers, onion, parsley, basil, dill and garlic to a medium sized mixing bowl.
Whisk together red wine vinegar, avocado oil, honey, salt and pepper to make the dressing.
Pour the dressing over the bell pepper salad and toss to coat everything.
Cover the bell pepper salad and refrigerate for 15 to 30 minutes, so the flavors begin to meld.
Serve with your favorite main dishes.

The Recipe

Bell Pepper Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

Author: Glenda Embree
Total Time: 10 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Bell Pepper Salad is crunchy, fresh and herbaceous with a bright, red wine vinaigrette dressing. It’s easy, gluten free and the perfect complement to your favorite main dishes!

Ingredients

Units Scale

For the Salad

3 bell peppers, (any color), julienned
1/3 large red onion, julienned
1 mini cucumber (Persian cucumber), julienned
1/2 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1 Tablespoon fresh chives, finely chopped
1 Tablespoon dill weed
2 teaspoons minced garlic

For the Dressing

1/2 cup red wine vinegar
1/4 cup avocado oil
1 Tablespoon raw unfiltered honey
salt and pepper, to taste

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Instructions

Start by julienning all the vegetables at once and then chopping the fresh herbs. To julienne, simply means to cut into thin strips. I keep everything in the salad somewhere between 1/8″ and less than 1/4″ wide.
- After julienning, if the pepper strips are too long to eat comfortably, I cut them in half.
- To julienne the cucumber, I slice it into thin planks and make two stacks of the planks. Cut through the stacks making thin strips. And again, if they are too long to eat comfortably, I cut them in half.
- To get thin slivers of red onion, simply cut a super thin slice off the onion, then quarter the slice and separate the pieces.
- Chop the herbs very fine. They’re to add flavor and color, but you don’t want large pieces.
Add julienned bell peppers, cucumbers, onion, parsley, basil, dill and garlic to a medium sized mixing bowl.
Whisk together red wine vinegar, avocado oil, honey, salt and pepper to make the dressing.
Pour the dressing over the bell pepper salad and toss to coat everything.
Cover the bell pepper salad and refrigerate for 15 to 30 minutes, so the flavors begin to meld.
Serve with your favorite main dishes.

Notes

Possible Recipe Variations

Substitute your favorite vinegar or the one you have on hand in the dressing for this bell pepper salad recipe. White wine vinegar, red wine vinegar, champagne vinegar, rice vinegar or apple cider vinegar would all work.
You could substitute extra virgin olive oil for the avocado oil. Keep in mind that olive oil has a more distinctive flavor.
You could use julienned jicama or zucchini in place of the cucumber.
You could use mini bell peppers and slice them into rigs instead of sliced bell peppers (sweet peppers).
Any color of onion works. I prefer red onions for their color and slight sweetness, but Vidalia or another sweet variety of onion would also be delicious in bell pepper salad.
You could also try substituting lemon juice or lime juice for the vinegar.

Prep Time: 10 minutes
Category: Salad, Vegetable, Side Dish
Method: Cold Prep
Cuisine: American

Bell Pepper Salad, Easy Delicious and Crunchy