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Monday, September 15, 2014

Sweet Bell Pepper and Onion Salad

Sweet Bell Pepper and Onion Salad | The Sweets Life
Sweet Bell Pepper and Onion Salad 

With a freezer full of main dishes, thanks to the marathon freezer cooking day I had with friends, I’m taking the time to get a little creative with our side dishes rather than just roasting some vegetables or steaming some broccoli. To be fair, Ryan made this bell pepper salad one evening to eat alongside some shredded Italian beef we pulled from the freezer. We returned home from work one evening to a happy baby who suddenly transformed into a lethargic, feverish baby with temperatures reaching 103F.
Pin ItSweet Bell Pepper and Onion Salad | The Sweets Life

We’d witnessed a few minor fevers with Brecken before, but nothing that high and I was too busy cuddling her and trying to keep her comfortable to even think about this salad I’d planned to make. Thankfully super dad/husband stepped in and started throwing this together. For as pretty as it looks arranged on the plate, you’d never guess how simple it is. Slice some peppers, chop some herbs, toss in the dressing, and after a little rest it’s ready for the table. Leftovers kept well, so I’d guess you could make this up to a day ahead of time to make getting dinner ready even easier!

Sweet Bell Pepper and Onion Salad

Printer Friendly Recipe
[serves 8]


-4 orange, yellow, or red bell peppers, thinly sliced into rings
-1 small red onion, thinly sliced into rings
-2 tbsp red wine vinegar
-kosher salt & freshly ground black pepper
-1/4 cup coarsely chopped fresh basil
-1/4 cup chopped fresh chives
-1/4 cup coarsely chopped fresh flat-leaf parsley
-1/4 cup coarsely chopped fresh mint
-2 tbsp olive oil


1. In a large bowl, toss bell peppers, onion, and vinegar. Season with salt and pepper. Allow to sit for 10-20 minutes, until bell peppers are slightly softened.
2. Just before serving, toss herbs and olive oil with bell pepper mixture.

from Bon Appetit August 2014