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!
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
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
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
- Easy Meatloaf Recipe, 5‑Ingredient Weeknight Dinner
- Easy Pork Loin Recipe, Oven Baked, Juicy and Tender
- Easy Baked Spaghetti, Delicious Family Meal
- Slow Cooker Kalua Pork, Scrumptious & Simple
- Rasta Pasta, Easy Jerk Chicken Supper
- Rigatoni Bolognese, Easy Delicious Pasta Recipe
- Easy Crock Pot Cube Steak
- Perfect Baked Chicken Breasts : Easy, Delicious & Quick
- Succulent Air Fryer Cornish Hen, Date Night Delicious
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.
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
Want to Save This Recipe?
Enter your email & I’ll send you the link so you always have it at your fingertips. Plus, I’ll send a collection of easy recipes to your inbox every Friday!
By submitting this form, you consent to receive emails from Glenda Embree.
Bell Pepper Salad
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
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
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
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
Check Out More Delicious Salad Recipes
- Shirazi Salad (Easy Persian Cucumber Salad)
- Coleslaw with Homemade Coleslaw Dressing
- Asian Cucumber Salad
- Mandarin Orange Salad | Easy 5‑Ingredient Orange Jello Salad
- Loaded Baked Potato Salad Recipe
- Easy Delicious Broccoli Cauliflower Salad Recipe
- Potato Salad | My Secret Ingredient to Make it Perfect
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
