Make Ahead

Pepper Salad

April 18, 2010
0 Ratings
  • Serves 6
Author Notes

I think it's the colors. Peppers are like looking at a living, breathing color wheel. Deep and bright reds, purple, spring greens to light yellow-greens, bright oranges and yellows. Peppers are just a feast for the eyes! And for the mouth - from super mild to Call-911-I'm-Melting-From-The-Inside-Out! Crisp, crunchy peppers are delicious! Adapted from Tasty Eats At Home's Mediterranean-Style Pepper Salad. —vivisue

What You'll Need
  • 1/3 cup Red Wine Vinegar
  • 1 tablespoon Kosher Salt
  • 2 tablespoons Sugar
  • 1 tablespoon Fresh Cracked Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Medium Onion, rough chopped
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Baby Cucumbers
  • 1/4 pound Fresh Mozzarella Cheese
  • 1 cup Canned Black Olives
  • 1 cup Cherry or Grape Tomatoes
  1. Cut peppers into 1” chunks and onion and cucumber into 1/4” slices. Pinch off small 1” chunks of the mozzarella and add to peppers. Then put in olives and tomatoes. Stir in vinegar, oil, salt and pepper. Let sit in the friger-frater (that's what my kids used to call it) for at least 30 min before serving. Stir well again before serving.

See what other Food52ers are saying.

  • vivisue
  • Chef M
    Chef M

2 Reviews

Chef M. July 17, 2011
This salad was easy and delicious!! We put in zucchini instead of cucumbers and skipped the black olives. Next time we are going to add corn, yellow squash, cauliflower and the inside of the broccoli stem.
vivisue July 17, 2011
Soooo glad you enjoyed it! I'm going to have to try your version. Sounds yummy, too!