This post may contain affiliate links. Read my disclosure policy. My family is Ukrainian and we love to make a gazillion side dishes for dinner parties; particularly for special occasions. Our holiday buffet spreads are ridiculous, but I wouldn’t have it any other way. You’ll be happy to know this is a simple mini bell pepper salad with a short list of fresh ingredients. It’s quick and easy to assemble and tastes great. It’ll look fantastic and colorful among the other delicious things you’re making. This bell pepper salad also refrigerates well and tastes great the next day. Pair it with mash pow-taters. Priyatnogo Appetita (Bon Apetit)! P.S. We’re going to a wedding this weekend. You can follow along on Instagram and Facebook & Twitter.
Ingredients for Mini Bell Pepper Salad:
1 lb sweet multi-colored mini bell pepper 1/2 of a medium sweet onion or purple onion, thinly sliced 2 Tbsp Fresh dill, chopped 2 1/2 Tbsp white vinegar or Fresh lemon juice (I preferred the vinegar) 3 Tbsp extra virgin olive oil 1/2 tsp garlic salt, or to taste Pinch of black pepper
How to Make Mini Bell Pepper Salad:
Remove the tops and seeds from bell peppers, then cut them in half lengthwise and cut into thin strips. It was quicker to stack two bell peppers and cut two halves at a time. Transfer sliced bell peppers to a large mixing bowl.
Thinly slice onion and add it to the bowl along with chopped fresh dill
Combine 2 1/2 Tbsp vinegar with 3 Tbsp extra virgin olive oil, 1/2 tsp garlic salt and a pinch of pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Add more garlic salt to taste if desired
You can serve the salad right away or refrigerate until ready to serve. It even tastes great after being refrigerated overnight.
