Bell Pepper Salad

A beginner-friendly salad featuring thinly sliced bell peppers, cucumber, and cherry tomatoes tossed in a lemony vinaigrette. It can be served immediately or chilled for 15 minutes to enhance flavor, with optional toppings like feta and avocado.

Ingredients

• 2 red bell peppers, thinly sliced
• 2 yellow bell peppers, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup crumbled feta cheese (optional)
• ¼ cup sliced black olives (optional)
• 1 avocado, diced (optional)
• 2 tablespoons sunflower seeds (optional)
• 2 tablespoons pumpkin seeds (optional)

Instructions

1. Wash all vegetables thoroughly under cold water. Cut the bell peppers in half and remove the stems, seeds, and membranes. Slice them into thin strips. Dice the cucumber into bite-sized pieces. Thinly slice the red onion and cut the cherry tomatoes in half. Transfer all vegetables to a large salad bowl.
2. Finely chop the parsley and basil. Add them to the bowl with the vegetables.
3. In a small bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Whisk vigorously until the dressing becomes smooth and fully emulsified. Taste and adjust seasoning as needed.
4. Pour the dressing over the vegetables. Using salad tongs, gently toss everything together until all ingredients are evenly coated.
5. For enhanced flavor, cover the salad and refrigerate for 15 minutes before serving (optional).
6. Just before serving, add your desired toppings (feta cheese, olives, avocado, sunflower seeds, pumpkin seeds). Toss lightly and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture when meal prepping, store the dressing separately and combine just before serving. Freezing is not recommended as fresh vegetables lose their crunch after thawing. Choose firm, glossy, brightly colored peppers for the best flavor.