Bell Pepper Salad Vegetarian Recipe for Fresh Healthy Meals

Bright, crunchy, and bursting with fresh flavors, this bell pepper salad vegetarian recipe is a perfect addition to your meal rotation. Whether you’re looking for a light lunch, a vibrant side dish, or a healthy appetizer, this salad has it all.

Combining colorful bell peppers with crisp cucumbers, sweet cherry tomatoes, and a zesty dressing, it’s as visually appealing as it is delicious. What makes this salad truly special is its simplicity and versatility – it takes just minutes to prepare but delivers a satisfying bite that’s full of nutrients and flavor.

Perfect for warm-weather dining or anytime you want something fresh and wholesome, this bell pepper salad is a crowd-pleaser that everyone can enjoy. It’s naturally vegetarian, gluten-free, and packed with vitamins, making it an excellent choice for anyone pursuing a healthy lifestyle.

Let’s dive into why this recipe will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

This bell pepper salad is a celebration of fresh produce and simple ingredients that come together beautifully. Here’s why you’ll want to make it again and again:

• Quick and easy: Ready in under 15 minutes, making it perfect for busy weeknights or last-minute guests.
• Colorful and nutritious: Bell peppers are loaded with vitamin C and antioxidants, while the other veggies add fiber and crunch.
• Customizable: You can easily swap ingredients or add extras like nuts, seeds, or cheese for different textures and flavors.
• Light yet satisfying: It’s refreshing but filling enough to serve as a main or a side.
• Vegetarian and vegan-friendly: Ideal for plant-based diets without compromising on taste or texture.

Ingredients

• 3 medium bell peppers (one each of red, yellow, and green), thinly sliced
• 1 medium cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper, to taste
• Optional: 1/4 cup crumbled feta cheese or toasted pine nuts

Equipment

• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork (for mixing dressing)
• Salad serving bowl or plates

Instructions

1. Prepare the vegetables: Wash all the produce thoroughly. Thinly slice the bell peppers and cucumber. Halve the cherry tomatoes and thinly slice the red onion.
2. Chop the parsley: Finely chop the fresh parsley and set aside.
3. Make the dressing: In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Whisk or shake well until the dressing is emulsified.
4. Toss the salad: In a large mixing bowl, combine the sliced bell peppers, cucumber, cherry tomatoes, and red onion. Pour the dressing over the salad and toss gently to coat everything evenly.
5. Season: Add salt and freshly ground black pepper to taste. Toss again to distribute the seasoning.
6. Add parsley and optional toppings: Sprinkle chopped parsley over the salad and, if using, add crumbled feta cheese or toasted pine nuts for extra flavor and texture.
7. Chill and serve: For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Tips & Variations

“Using a variety of colored bell peppers not only makes the salad visually stunning but also boosts the nutritional profile with diverse antioxidants.”

• Roast your peppers: For a smoky twist, roast the bell peppers before slicing. This adds depth and a sweet charred flavor.
• Add protein: Include chickpeas or cooked quinoa to turn this salad into a hearty main dish.
• Herb variations: Swap parsley for fresh basil, cilantro, or mint depending on your flavor preference.
• Spicy kick: Add a pinch of red pepper flakes or finely chopped jalapeño for heat.
• Vegan option: Simply omit the feta cheese or use a plant-based alternative.
• Make it nutty: Toasted almonds, walnuts, or sunflower seeds add a satisfying crunch.

Nutrition Facts

Serving Suggestions

This vibrant bell pepper salad pairs beautifully with a variety of dishes. Serve it as a refreshing side alongside grilled vegetables or your favorite vegetarian mains.

For a Mediterranean-inspired meal, try it with warm pita bread and hummus.

It’s also a fantastic complement to hearty recipes such as Kosher Lasagna Recipe or alongside the robust flavors of Kosher Short Ribs Recipe. For a lighter option, pair it with the refreshing Kosher Sushi Salad Recipe.

Conclusion

This bell pepper salad vegetarian recipe is a vibrant, flavorful dish that brings a burst of freshness to any table. Its colorful ingredients and zesty dressing create a perfect balance of taste and nutrition, making it an ideal choice for health-conscious eaters and food lovers alike.

The ease of preparation means you can whip it up quickly, whether for everyday meals or special occasions.

With endless possibilities for customization, this salad invites you to get creative in the kitchen while enjoying wholesome ingredients. Give it a try and watch it become a staple in your recipe collection – a delicious reminder that simple, fresh food can be extraordinary.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bell Pepper Salad Vegetarian Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fresh and colorful bell pepper salad packed with crunchy vegetables and a tangy dressing. Perfect as a light meal or side dish.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 large red bell peppers, sliced”, “2 large yellow bell peppers, sliced”, “1 medium cucumber, diced”, “1 small red onion, thinly sliced”, “1 cup cherry tomatoes, halved”, “1/4 cup fresh parsley, chopped”, “3 tablespoons olive oil”, “2 tablespoons lemon juice”, “1 teaspoon honey”, “Salt to taste”, “Black pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Wash and slice the bell peppers into thin strips.”}, {“@type”: “HowToStep”, “text”: “Dice the cucumber and halve the cherry tomatoes.”}, {“@type”: “HowToStep”, “text”: “Thinly slice the red onion and chop the parsley.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine bell peppers, cucumber, tomatoes, onion, and parsley.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.”}, {“@type”: “HowToStep”, “text”: “Pour the dressing over the salad and toss gently to combine.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or chill for 10 minutes before serving.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “3 g”, “fatContent”: “10 g”, “carbohydrateContent”: “12 g”}}