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Crunchy rainbow bell pepper salad in a flavorful Dijon mustard vinaigrette is a feast for the eyes and the stomach! Eaten on their own or added to any number of salads or sandwiches, these peppers are a win.
Bell Pepper Salad
Well chilled bell peppers pack a lot of crunch and sweetness. Add the thinly sliced pungent red onions and a zingy mustard dressing, and you are halfway to a summer spectacular of a meal.
Serve this bell pepper salad recipe with hot dogs, hamburgers, grilled chicken, pork chops, brats, or anything else you like, but do serve it! I usually make this in the morning to give the flavors a chance to meld, but it’s delicious as soon as it is made, too.
Red Bell Pepper Salad
You can definitely make this using just one color bell pepper, and I’ve made it with just red peppers before, but I love the look of the salad when I have red, yellow, and orange peppers on hand. Sometimes I even toss some green bell pepper in there to make it even prettier! It’s up to you and your personal preference.
To turn this into a heartier side dish or even a full meal, toss your bell pepper salad with cooked pasta and add chunks of mozzarella cheese. (You’ll want to add a bit more dressing depending on how much pasta you choose to add!) My family loves these flavors in a pasta salad. And it’s such an easy meal, I tend to make it on repeat through the summer.
Bell peppers are a great way to lend color and crunch to a meal. Bell Pepper Grilled Cheese uses fire roasted bell peppers to add an unexpected bit of fun to classic toasted cheese sandwiches. Bell Pepper Soup brings together all the flavors of stuffed peppers in a quick and easy soup.
Stuffed peppers are a great option, too! Ground beef, black beans, and corn are cooked with Mexican spices and then tucked inside fresh bell peppers to create a cheesy, flavorful filling for these Mexican stuffed peppers. And if you don’t want to turn on the oven in the summer, try stuffed peppers in the air fryer.
Bell Pepper Salad
Ingredients
- 4 multi-colored bell peppers thinly sliced, about ¼-inch wide, about 4 cups
- ½ small red onion very thinly sliced, about ⅛-inch wide, about ½ cup
- ⅓ cup extra virgin olive oil
- 1 tablespoon dijon mustard
- ¼ cup freshly squeezed lemon juice
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the bell peppers and onions in a large mixing bowl.
- Combine the olive oil, mustard, lemon juice, garlic, salt, oregano, red pepper flakes, black pepper in a jar. Cover tightly and shake well to combine.
- Pour the dressing over the vegetables and toss well. Cover with a lid or saran wrap. Refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
