Mini Bell Pepper Salad
Ingredients
- 2 shallots, peeled and thinly sliced
- 2 tablespoons rice vinegar
- 3 tablespoons olive extra virgin oil
- 1 fresh lemon, juiced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound mini sweet peppers, any color or a mix, stemmed and thinly sliced into rings
- 4 small cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved or left whole
- 1 jalapeño, thinly sliced (optional)
- ½ cup fresh dill fronds, chopped or left whole
- ½ cup fresh parsley leaves, chopped pr left whole
Instructions
- To marinade the shallots, combine shallots and rice vinegar in a small bowl; set aside until ready to use.
- To make the vinaigrette, whisk olive oil, lemon juice, salt and black pepper in a small bowl; set aside until ready to use.
- To assemble the salad, combine the bell peppers, cucumbers, tomatoes, jalapeño (if using), marinated shallots, dill, and parsley in a large bowl. Drizzle with the vinaigrette and toss to combine. Set aside for 20 minutes to allow the flavors to develop. Enjoy!