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Zesty Sweet Pepper & Dill Salad in white serving bowl sits on wooden board. Fork, pepper, and fresh dill also in partial view.
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Zesty Sweet Pepper & Dill Salad

This zesty sweet pepper salad is made with a medley of garden peppers, red onion, and fresh dill in a tangy olive oil, red wine vinegar, and Dijon mustard dressing. It's excellent as a side salad or used as a topping for toasted bread or wraps.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jessica

Equipment

  • 1 medium mixing bowl
  • 1 small mixing bowl

Ingredients

For the salad:

  • 3 cups mini sweet peppers or other garden-grown sweet peppers
  • 1/3 cup red onion thinly sliced
  • 2 tbsps. fresh dill chopped

For the dressing:

  • 3 tbsps. extra virgin olive oil
  • 2 tbsps. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 small garlic clove minced or grated
  • 1/2 tsp. dried oregano
  • 1/2 tsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • Remove stems and seeds from peppers. Slice peppers into thin strips.
  • Add peppers, red onion, and fresh dill to a medium mixing bowl.
  • In a small bowl, combine olive oil, vinegar, Dijon mustard, garlic, oregano, honey, salt, and black pepper. Whisk until combined.
  • Pour dressing over pepper mixture and toss to combine.
  • Cover and refrigerate for at least 30 minutes to allow the peppers and onions to lightly marinate.
  • Toss again before serving.