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Viral Sweet Pepper Salad

Viral "Internet's Favorite" Sweet Pepper Salad

This Viral Sweet Pepper Salad is a vibrant, incredibly easy recipe that transforms humble sweet peppers into a star attraction, perfect for potlucks, picnics, or a quick weeknight meal. Its surprising simplicity and explosion of fresh flavors make it an instant crowd-pleaser, proving that deliciousness doesn't need to be complicated.
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Prep Time 15 minutes
Cook Time 0 minutes
Marinating Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mixed sweet bell peppers (red, yellow, orange) about 3-4 medium, thinly sliced
  • 1/2 medium red onion thinly sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint optional, but highly recommended for an extra layer of freshness
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/4 cup crumbled feta cheese optional, for serving
  • 2 tablespoons toasted slivered almonds, sunflower seeds, or pumpkin seeds optional, for added crunch

Equipment

  • Medium Bowl
  • Small bowl or jar with a tight-fitting lid

Method
 

  1. Wash all your sweet bell peppers thoroughly. Core them, remove the seeds and membranes, and then thinly slice the peppers into bite-sized strips. Peel and thinly slice the red onion.
    1 pound mixed sweet bell peppers (red, yellow, orange), 1/2 medium red onion
  2. In a medium bowl, combine the thinly sliced bell peppers and red onion. Add the chopped fresh parsley and mint (if using). Toss gently to distribute them evenly.
    1 pound mixed sweet bell peppers (red, yellow, orange), 1/2 medium red onion, 1/2 cup chopped fresh flat-leaf parsley, 1/4 cup chopped fresh mint
  3. In a small bowl or a jar with a tight-fitting lid, whisk together the minced garlic, extra virgin olive oil, red wine vinegar, and fresh lemon juice. Add the granulated sugar, salt, and freshly ground black pepper. Whisk or shake vigorously until the dressing is well emulsified and all the ingredients are combined. Taste and adjust seasoning if needed – you might want a little more salt or vinegar depending on your preference.
    2 cloves garlic, 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
  4. Pour the prepared dressing over the mixed peppers and onions in the bowl. Toss gently but thoroughly to ensure all the vegetables are coated with the dressing.
    1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 pound mixed sweet bell peppers (red, yellow, orange), 1/2 medium red onion
  5. For the best flavor, let the salad sit at room temperature for at least 15-20 minutes. This allows the peppers and onions to soften slightly and absorb the delicious flavors from the dressing. You can also refrigerate it for longer if you're preparing it ahead of time.
  6. Before serving, give the salad another gentle toss. If desired, sprinkle the crumbled feta cheese and toasted nuts or seeds over the top for an extra burst of flavor and texture.
    1/4 cup crumbled feta cheese, 2 tablespoons toasted slivered almonds, sunflower seeds, or pumpkin seeds

Notes

Best stored in an airtight container in the refrigerator for 2-3 days. Reheating is not recommended.