Salads | Colorful Pepper Salad

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

Colorful Pepper Salad
P | VEG | GF
Serves 6 to 10, depending on the rest of the menu

You can use any combination of colored peppers for this salad. I don’t like green ones, but use them if you like.

​Note that this recipe doesn’t call for salt; the capers and olives are salty enough.
Click here to print.

Ingredients
3 bell peppers – red, orange, & yellow
¼ C pitted kalamata olives, roughly chopped
1 TBSP capers
1 TBSP balsamic vinegar
3 TBSP extra virgin olive oil
Freshly ground black pepper
​
Directions

1. Cut peppers into very thin strips – about ¼ inch.
2. In a large bowl, toss everything together.

Note: To pit olives, place them in a plastic bag. Roll with the heel of your hand, applying enough pressure to break olives and release pits.
​
This salad is best made a day ahead.

Back - Eggplant Salad