Mount Olive Sweet Salad Peppers Food

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SWEET PEPPER SALAD



Sweet Pepper Salad image

This wonderful salad is crisp and colorful with a tangy dressing.-Lu Ann Kessi, Eddyville, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

3 medium green peppers, thinly sliced
1 medium sweet red pepper, thinly sliced
1 medium red onion, thinly sliced
1 teaspoon grated lemon zest
1/2 cup red wine vinegar
4-1/2 teaspoons canola oil
1 tablespoon sugar
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

Nutrition Facts :

BELL PEPPER SALAD WITH CAPERS AND OLIVES



Bell Pepper Salad With Capers and Olives image

At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 sweet bell peppers, in different colors
1 anchovy fillet, plus more for garnish
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon capers, chopped, plus whole capers for garnish
1/4 cup extra-virgin olive oil
Salt and pepper
1 cup halved cherry tomatoes, lightly salted
1/2 cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
Arugula, for garnish (optional)
Dried Italian oregano, for sprinkling (optional)

Steps:

  • Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
  • Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
  • Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
  • Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

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