Tri-Pepper Salad

Tri-Pepper Salad
Photo by Leo Gong


  • 3 tablespoons champagne vinegar
  • About ½ tsp. salt
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 3 sweet bell peppers (red, orange, or yellow; preferably 1 of each)
  • ½ cup crumbled feta cheese
  • About ¼ tsp. freshly ground black pepper
  • + 2 more ingredients
    • ½ small red onion, peeled and sliced very thinly crosswise
    • ½ bunch flat-leaf parsley

1. In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside...

View full recipe at My Recipes


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