Sweet Bell Pepper and Onion SaladRoland Bello
The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
Recipe information
Yield
8 servings
Ingredients
1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil
Preparation
Step 1
Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Step 2
Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
Recipe notes
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