(c) Leo Gong Originally published Sunset Sept 2007
I recently set this salad out along side the Avocado Fries that I posted about last week. I think it goes really well with the typical chips, salsa and guacamole avocado fries spread at a party. I’ve also served this as a small side salad with tri-tip from the grill. It takes about 20 minutes to throw together and is delicious for hot late summer nights.
Like most of my recipes, this one comes from the fabulous recipe compilations of Sunset magazine. This special issue was called Fast & Fresh. My comments are in [brackets].
Tri-Pepper Salad (original recipe linked to MyRecipes.com)
1 garlic clove, minced
3 Tbsp champagne vinegar
4 cups mini bell peppers (mixed colors) [I hate cutting so many little peppers, so I just end up getting one of each regular sized: red, orange and yellow bell pepper]
2 Tbsp extra-virgin olive oil
About ½ tsp salt
About ¼ tsp freshly ground black pepper
1 cup flat-leaf parsley leaves, finely chopped
½ small red onion, sliced very thinly crosswise
½ cup crumbled feta cheese
1. In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile cut peppers into bite-size chunks.
2. In a small bowl, whisk olive oil, salt and pepper into garlic-vinegar mixture.
3. Toss peppers, parsley and onion with dressing. Add feta and toss gently.
You can make the salad up to 2 hours ahead and chill it. I’d love to hear what you prepare it with. Enjoy and cheers friends!
This is so beautiful and what a perfect idea with avocado fries. I’m definitely gonna have to try this one. Thanks so much for linkin up to tasty tuesdays!
I hope you enjoy it. This salad is a recent favorite! Cheers!