Pepper Salad

By • April 18, 2010 2 Comments

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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


Serves 6

  • 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.

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