Simply sliced bell peppers make a vibrant, crunchy—and super easy—salad.

This dish is all about the chopping. And the pepper. The bell peppers and the black pepper, of which there is a lot in the dressing. We’re calling it a slaw because the peppers are thinly sliced, and once they sit in the dressing a bit they wilt in a slaw-like way. If you want to keep them crunchy, cut them into larger, square, bitesize pieces instead.

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5 from 1 vote

Bell Pepper Slaw

This is great for picnics and potlucks and buffets, since sitting around is something it does very well. The fennel is optional since it’s such a strong flavor, use as you see fit.

Course Salad

Cuisine American

Keyword Fennel Salad, Summer Chopped Salad

Prep Time 30 minutes

Servings 8

Calories 99kcal

Author Molly Watson

Ingredients

• 3 bell peppers red, green, and yellow or orange is best mix
• 1 clove garlic
• 1 tablespoon aged sherry vinegar
• 3 tablespoons extra virgin olive oil
• ¼ teaspoons salt
• 1/2 teaspoon freshly and coarsely ground black pepper
• 1 teaspoon fennel seeds optional
• 4 ounces feta optional

Instructions

• Remove and discard the stems and seeds from the peppers. Cut them in skinny strips—the skinnier the better, but even is also good. Set them aside.
• Peel and mince the garlic. Put it in a large salad bowl with the vinegar, oil, salt, and pepper.
• Add the peppers and toss to coat. Add more salt and/or pepper to taste.
• If using the fennel seeds, crush them in a mortar and pestle (or using the bottom of a small frying pan) and sprinkle them on the salad.
• If using the feta, cut into small chunks and scatter on top.

Notes

Photo: Erin Scott Studio.

This recipe is part of our 50-page summer recipe e-book. It's a free download when you subscribe here.