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.
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.
Prep Time: 30 minutes
Servings: 8
Calories: 99kcal
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.
Nutrition
Calories: 99kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 233mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1455IU | Vitamin C: 57.1mg | Calcium: 76mg | Iron: 0.4mg
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