Tricolor Bell Pepper Salad

The beauty of a tricolor bell pepper salad lies not only in its vibrant colors but also in the delightful crunch and refreshing flavor it brings to the table. As you slice through the peppers, the crisp snap of each piece gives way to an explosion of sweetness, perfectly balanced by the subtle tang of the dressing. The red, yellow, and orange peppers each have their own unique flavor profile, creating a harmonious blend that’s both satisfying and light. When paired with fresh herbs like cilantro or parsley, the salad comes alive with an aromatic lift that’s both invigorating and comforting. It’s a salad that feels like a celebration of the season, whether served on a sunny afternoon or as a colorful side dish to any meal. Each bite is a reminder of how simple ingredients, treated with care, can turn into something extraordinary.

Key Ingredients in Tricolor Bell Pepper Salad

Each ingredient in this salad plays a crucial role in creating a burst of flavor and texture. From the sweetness of the peppers to the zing of the balsamic vinegar, every element enhances the overall experience. Here’s a breakdown of what goes into this vibrant dish:

* Red bell pepper

The star of the show, the red bell pepper adds a natural sweetness and a pop of color. It’s crisp, juicy, and balances the other peppers’ flavors beautifully.

* Yellow bell pepper

With its mellow, fruity sweetness, the yellow bell pepper provides a smooth contrast to the sharper notes of the other peppers. It brightens up the salad both visually and in flavor.

* Green bell pepper

The green bell pepper brings a slight bitterness and earthy flavor that perfectly complements the sweetness of the red and yellow peppers. It also contributes a lovely crunch to the salad.

* Red onion

The red onion offers a subtle sharpness and a hint of sweetness, elevating the flavors of the peppers. Thinly sliced, it adds a beautiful bite without overpowering the other ingredients.

* Olive oil

This rich, silky oil serves as the base of the dressing, adding depth and smoothness. Its fruity notes enhance the freshness of the vegetables, making the salad even more satisfying.

* Balsamic vinegar

The balsamic vinegar provides a tangy kick, with a slightly sweet undertone that complements the peppers’ natural sweetness. It’s the perfect finishing touch for the dressing, tying all the ingredients together.

* Salt

Essential for bringing out the natural flavors of the peppers and balancing the acidity of the vinegar. A pinch of salt helps all the ingredients shine.

* Black pepper

Adding a hint of warmth and earthiness, black pepper is the finishing spice that enhances the salad’s flavor profile without taking center stage.

* Fresh parsley

A sprinkle of chopped parsley gives the salad a fresh, herbal brightness that adds complexity and elevates the overall flavor. It’s a perfect complement to the crunchiness of the peppers.

How to Make Tricolor Bell Pepper Salad

1. Prepare your vegetables:

Wash the red, yellow, and green bell peppers thoroughly under cold water. Cut off the tops and bottoms of each pepper and remove the seeds and membranes inside. Slice each bell pepper lengthwise into strips, then dice them into small, bite-sized pieces.

2. Prepare the red onion:

Peel the red onion. Slice it in half and place the cut side down on your cutting board. Thinly slice the onion into half-moons.

3. Combine the peppers:

In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, and green bell pepper.

4. Add the red onion:

Add the thinly sliced red onion to the bowl with the bell peppers.

5. Make the dressing:

In a separate small bowl, whisk together the olive oil and balsamic vinegar until fully blended.

6. Season the salad:

Season the salad mixture with salt and black pepper to taste.

7. Dress the salad:

Pour the olive oil and balsamic vinegar dressing over the vegetables in the mixing bowl.

8. Toss the salad:

Toss the salad gently using a spoon or tongs until the vegetables are evenly coated with the dressing.

9. Add fresh parsley:

Chop the fresh parsley into small pieces, discarding the thicker stems.

10. Combine the parsley:

Sprinkle the chopped parsley over the salad and give it one last gentle toss to combine.

11. Let the flavors meld:

Allow the salad to sit for about 10 minutes to let the flavors meld together.

12. Serve the salad:

Serve the tricolor bell pepper salad immediately, or chill it in the fridge for later.

Serving Suggestions for Tricolor Bell Pepper Salad

– As a vibrant side dish: This salad makes a perfect accompaniment to grilled meats or roasted chicken. The sweetness of the bell peppers and the tangy dressing complement the smoky flavors of the grill, making it a fresh and colorful addition to your plate.

– With a light lunch: Pair it with a crisp chicken or tuna salad for a healthy, refreshing meal. The crunch from the peppers adds texture, while the fresh herbs elevate the overall taste, making each bite feel like a little celebration.

– For a Mediterranean twist: Serve this salad alongside hummus and warm pita bread for a delicious Mediterranean-inspired spread. The richness of the hummus and the freshness of the bell pepper salad are a match made in heaven!

How to Store Tricolor Bell Pepper Salad

If you happen to have leftovers (though I’m sure that’s rare!), here are a few tips to store your tricolor bell pepper salad and keep it fresh for later:

– In the fridge, covered: The best way to keep your salad fresh is to store it in an airtight container in the fridge. This will help preserve the crispness of the peppers and prevent the dressing from soaking in too much. It should last about 2-3 days this way, though it’s always best to eat it sooner for that fresh crunch!

– Separate the dressing: If you’re prepping ahead of time, consider storing the dressing separately from the salad. This prevents the peppers from becoming soggy, allowing you to enjoy the salad’s texture and freshness when you’re ready to serve. Just drizzle the dressing over the salad right before serving.

– Freeze for future use: If you have extra bell peppers that you don’t want to go to waste, you can freeze the chopped peppers before dressing them. While the texture won’t be as crisp once thawed, it’s a great option for adding to cooked dishes like stir-fries or soups later on. Just be sure to freeze the peppers unseasoned, and dress them after thawing.

Conclusion

And there you have it—the vibrant, crunchy, and refreshing tricolor bell pepper salad! It’s the perfect dish to brighten up any meal, offering a wonderful balance of sweet, tangy, and earthy flavors. Whether you’re serving it as a side dish, enjoying it with a light lunch, or pairing it with Mediterranean delights, this salad is sure to make your taste buds dance with joy.

I hope you give this recipe a try and bring a little burst of color and flavor to your next meal. And, of course, I’d love to hear from you! If you make this salad, feel free to share your thoughts, ask questions, or let me know how it turned out. Your feedback makes all the difference and inspires me to keep cooking and sharing with you.

Enjoy, and happy cooking!

Print Recipe

Tricolor Bell Pepper Salad

Author: Daniel Carter Courses: Appetizer

Difficulty: Beginner Prep Time 15 mins Rest Time 10 mins Total Time 25 mins

Calories: 120

Description

A vibrant mix of crisp red, yellow, and green bell peppers, this salad bursts with fresh, juicy crunch in every bite. Tossed with a tangy vinaigrette, it's a refreshing, colorful dish that brings a perfect balance of sweetness and zest!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup red bell pepper, diced

• 1 cup yellow bell pepper, diced

• 1 cup green bell pepper, diced

• ¹⁄₂ medium red onion, thinly sliced

• ¹⁄₄ cup olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 2 tablespoons fresh parsley, chopped

Instructions

1. Begin by preparing your vegetables. Wash the red, yellow, and green bell peppers thoroughly under cold water. Cut off the tops and bottoms of each pepper and remove the seeds and membranes inside. Slice each bell pepper lengthwise into strips, then dice them into small, bite-sized pieces.
2. Next, peel the red onion. Slice it in half and place the cut side down on your cutting board. Thinly slice the onion into half-moons.
3. In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, and green bell pepper.
4. Add the thinly sliced red onion to the bowl with the bell peppers.
5. In a separate small bowl, whisk together the olive oil and balsamic vinegar until fully blended.
6. Season the salad mixture with salt and black pepper.
7. Pour the olive oil and balsamic vinegar dressing over the vegetables in the mixing bowl.
8. Toss the salad gently using a spoon or tongs until the vegetables are evenly coated with the dressing.
9. Chop the fresh parsley into small pieces, discarding the thicker stems.
10. Sprinkle the chopped parsley over the salad and give it one last gentle toss to combine.
11. Allow the salad to sit for about 10 minutes to let the flavors meld together.
12. Serve the tricolor bell pepper salad immediately or chill it in the fridge for later.

Note

• For a sweeter flavor, you can add a teaspoon of honey or sugar to the dressing.
• For added crunch, consider adding a handful of toasted sunflower or pumpkin seeds.
• You can use white wine vinegar as an alternative to balsamic vinegar for a milder taste.
• Letting the salad sit for 10 minutes allows the flavors to blend, but don't let it sit too long to keep the peppers crisp.
• Feel free to experiment with other herbs like basil or cilantro for a different twist.

Keywords: Tricolor Bell Pepper Salad recipe, healthy bell pepper salad, colorful vegetable salad, easy bell pepper salad, fresh bell pepper salad