Originally published on April 19, 2018
If there’s one kind of vegetable that’s always in my fridge, it’s bell peppers. Green, red, yellow, orange, I don’t care. But my fridge isn’t complete if I don’t have at least one in there. They’re great for throwing into a fast stir-fry on busy nights, or for just slicing up and dipping when it’s a working lunch day. But I never really knew how versatile these little bulbs of goodness were until I chopped them up and made them the star of the show in their very own Bell Pepper Salad.
The salad came as a result of a visit home I took many years ago, and I’ve been making it ever since. I bought too many bell peppers, which isn’t a surprise, and needed to use them up before I packed my stuff and headed home. With three bell peppers, and a lot of mouths to feed, I thought a big Bell Pepper Salad would be perfect. And I wasn’t wrong.
Ingredients:
- 1 green bell pepper, seeded and sliced into matchstick pieces
- 1 yellow bell pepper, seeded and sliced into matchstick pieces
- 1 red bell pepper, seeded and sliced into matchstick pieces
- 1 small onion, sliced
- 2 tablespoons fresh basil, chopped
- 3 tablespoons olive oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon grainy mustard
- 1 teaspoon salt
Directions:
1.) Place bell pepper slices, onion, and basil into a large bowl. Season with salt and stir.
2.) In a small bowl whisk together the olive oil, rice vinegar, grainy mustard, and another pinch of salt. Pour over the bell peppers and stir to ensure everything is evenly coated.
3.) Place in the fridge for at least two hours. This will slightly soften the bell peppers and will also mellow out the flavour of the raw onion as it sits in the dressing.
4.) Serve and enjoy!