Make this refreshing sweet bell pepper salad as an easy weeknight side. With onions, fennel, and feta cheese, eating the rainbow never tasted so good!
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I’m a big fan of salads that don’t actually have lettuce. Fresh tender vegetables with a good homemade (or store bought) dressing are the perfect accompaniment to summer entrees. They take little thought and are ready in a few minutes.
Asparagus and tomato salad, cucumber and tomato salad, and cauliflower tabbouleh are just a few simple salads we enjoy throughout the year. But this colorful bell pepper salad is a family favorite. It’s easy to make, pretty on the plate, and very customizable.
Colorful Bell Pepper Salad
I always have an assortment of colorful bell peppers in the fridge because they are great for stuffing and snacking. Stuffed peppers are a dinner staple at my house. And who can pass up a vegetable tray with sliced bell peppers served alongside a cool creamy dip?
Bell peppers are low in carbs and a great choice for low carb and ketogenic diets. Packed with nutrition, grabbing a bell pepper to snack on instead of a sugary piece of fruit is a healthy choice.
This refreshing sweet and crunchy bell pepper salad has saved dinner many times. The bright colors are uplifting and the flavors compliment grilled chicken, beef, and fish. Try serving it with chicken kebabs or grilled beef fajitas.
Customize A Bell Pepper Salad by Varying Ingredients
I like to prepare my bell pepper salad with onions. White sweet onions and purple onions are common choices for salads. But because they are also full of sugar, I opt to use yellow onions or shallots and remove the bite by soaking them in diluted vinegar. This saves me carbs and saves my breath, too! Snipped chives and sliced green onions are also nice choices.
You can use chopped bell peppers or sliced bell peppers in the salad. Chopped bell peppers may be a little easier to eat, but sliced peppers are prettier to the eyes. I’ll leave that up to you. But be sure to slice the onions and fennel. (They are easier to see and leave behind for those who may not want to eat them.)
For a little heat, try adding thinly sliced jalapeno pepper. For milder heat try roasted poblano pepper.
Eat The Rainbow
Sweet Peppers are available in a variety of colors; green, red, orange, yellow, purple and white. Try to use three colors if you can. Eating the rainbow never looked or tasted so good!
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Sweet Bell Pepper Salad
- 1 pound mixed bell peppers, sliced
- 1 fennel bulb, sliced thinly
- 2 ounces onion, sliced thinly (if using strong onion, see note)*
- 2 oz feta cheese crumbled
- 1/2 tsp garlic, minced
Dressing (See note)
- 3 tbsp extra virgin olive oil
- 2 tbsp Champagne vinegar (or rice wine vinegar)
- 1/2 tsp Fines Herbs (or your favorite herbs: basil, parsley, tarragon, dill)
- 1/4 tsp salt
- 1 pinch pepper
- *If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.
- Slice the vegetables and add to a medium - large serving bowl.
- Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
- Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
- Serves 6 at 4.4g net carbs per serving.
- NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.