PEPPERY SALAD GREEN RECIPES

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GREEK PEPPER SALAD RECIPE - FOOD.COM



Greek Pepper Salad Recipe - Food.com image

My DBF made this for me the night of our first date. I know, I know... awwww. OK, moving on... He served it with baked brie and chardonnay. It was so good I kept coming back! We now eat it on special occassions. Sometimes I will make it, but I still contend that it isn't as good as when he makes it. It can be served immediately after preparation, but letting it sit an hour or so allows the flavors to blend. Hope this brings happy memories for you too!

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 18

2 large red bell peppers, cubed
2 large green bell peppers, cubed
2 large yellow bell peppers, cubed
1 medium red onion, diced
12 cherry tomatoes, quartered
1 cucumber, cut in spears
2/3 cup feta cheese, crumbled
1/2 cup kalamata olive, pitted and sliced
1/4 cup fresh parsley, snipped
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard

Steps:

  • Combine peppers, onion, cucumber, and tomatoes in a large bowl.
  • In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables.
  • If desired, cover with plastic wrap and refrigerate for up to two hours.
  • Sprinkle with cheese, olives, and parsley. Toss and serve.

Nutrition Facts : Calories 665.1, FatContent 62.1, SaturatedFatContent 11.6, CholesterolContent 22.3, SodiumContent 772.8, CarbohydrateContent 25.6, FiberContent 6.1, SugarContent 10.4, ProteinContent 7.8

BELL PEPPER SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Bell Pepper Salad Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Steps:

  • Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

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