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.
- 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
- 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.