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December 25, 2010 / Michelle Ferris

Pepper and Onion Salad

What better side dish than a crisp, light salad with bold flavors. Peppers and onion can be a bit overwhelming, but by letting them marinate for a while, it softens them up and makes the texture much  more palatable.

3 peppers (one each of red, yellow, and orange), cored and seeded

1 small sweet onion (Walla Walla, Vidalia, or Maui), peeled

1/4 C chopped fresh parsley or basil

Salt & Pepper to taste

2 Tbsp seasoned rice vinegar

1/2 Tbsp sesame oil

1/2 orange, juiced

1/4 C crumbled feta cheese

1/4 C slivered almonds

  • Slice peppers and onion into matchstick sized pieces and place in a large bowl.
  • Add parsley or basil.
  • Add orange juice, rice vinegar and sesame oil. Stir well.
  • Salt & Pepper to taste.
  • Refrigerate for one hour before serving.
  • Lightly toast almonds in a dry pan.
  • Right before serving, toss in feta.
  • Move contents to a serving bowl and sprinkle almonds over the top.
  • Serve.

One Comment

Leave a Comment
  1. Evelyn Heartland / Dec 29 2010 11:22 am

    So the peppers and onions aren’t overwhelming? They usually have such a strong flavor…

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