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Regional, seasonal food with original recipes by Susan S. Bradley

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Home/Autumn Leaves/Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette

Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette

Every year about this time, I start craving salads. And by craving, I mean intense, must have it, primal longing.

Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette with Seeded Bread Crisps | LunaCafe

It’s as if my body, as well as my mind, knows that fresh local produce will soon be a fading memory. I find myself at the farmers markets overloading my trusty, ever ready Metro Kart with bell peppers, celery, sweet onions, corn, lettuce, fennel, chiles, and tomatoes. Plus whatever else looks amazing that day.

Then I have fun all week creating tasty whole-meal salads for lunch and even dinner. I don’t need meat or even pasta right now. There will be plenty of time ahead for hearty meals. While I can still get a huge variety of amazing local produce, all I really want to eat is salad. Salad, salad, and more salad.

But not just any salad of course. It has to have plenty of color, crunch, and wake up every one of my taste buds. This salad delivers on all counts.

Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette

This tangy, crunchy, delectable country salad is satisfying enough for a simple supper, if served with a loaf of homemade bread or Seeded Bread Crisps. You might also consider adding a handful of crumbled feta cheese or serving with warmed fresh goat cheese.

For a more substantial meal, throw a few skewers of marinated prawns on the grill and serve alongside the salad.

2 red bell peppers, cored, ribbed, seeded, and cut into ½-inch dice
1 orange bell pepper, cored, ribbed, seeded, and cut into ½-inch dice
1 medium red onion, peeled, and chopped
4 ribs celery, with leaves, ends trimmed and sliced on the diagonal
12 Calamata olives, pitted and halved
2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves)
grated zest of 1 large lemon
small handful flat leaf parsley, leaves only, chopped
small handful fresh mint leaves, chopped

Lemon Vinaigrette
3 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
½ cup cold pressed, extra-virgin olive oil
2 cloves garlic, peeled, and minced or pressed
fine sea salt, to taste
freshly ground black pepper, to taste

  1. Prepare the vegetables as indicated above. Reserve.
  2. In a small mixing bowl, whisk together the lemon juice, white wine vinegar, olive oil, and garlic until emulsified. Season to taste with salt and pepper. Reserve.
  3. In a large salad bowl, combine the bell peppers, onion, celery, olives, chiles, lemon zest, parsley, and mint.
  4. Pour the vinaigrette over the salad and gently toss to combine.
  5. Serve right away.

Serves 3-4.

 Happy Cooking!

Copyright 2012 Susan S. Bradley. All rights reserved.

Written by:
Susan S. Bradley
Published on:
September 17, 2011

Categories: Autumn Leaves, Mediterranean-Inspired, SaladsTags: Autumn Leaves, bell peppers, chop-chop salad, salad, vegetarian

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. Jordan

    June 1, 2015 at 7:36 pm

    This was a delicious salad! I added some small grain couscous to add more bulk.

  2. Valerie

    October 1, 2011 at 4:13 pm

    My mom used to tell me that when I crave something, it’s my body’s way of telling me what it needs…which makes so sense since I know that I eat plenty of cookies. 😀 Salads are another story. This is gorgeous! Such bright, vibrant colours, it’s enough to make me want to make a salad straight away!

    • Susan S. Bradley

      October 5, 2011 at 11:03 pm

      Valerie, I agree. Cookies and salad are a well-rounded diet. 🙂

  3. Sam

    October 1, 2011 at 12:32 pm

    What a recipe. Easy and awesome. Plus all those colors and flavors and that picture. Made my day. I have a big smile on my face. Great work.

    • Susan S. Bradley

      October 5, 2011 at 11:03 pm

      Wow, Sam, thank you! Now you have made MY day. 🙂

  4. naomi

    September 29, 2011 at 9:53 pm

    Susan, this looks great! I love all the flavors and color pop.

    • Susan S. Bradley

      October 5, 2011 at 11:04 pm

      Naomi, thank you! 🙂

  5. Cheryl Curtis

    September 27, 2011 at 2:03 pm

    This looks amazingly fresh and yummy. Can’t wait to try it

    • Susan S. Bradley

      October 5, 2011 at 11:05 pm

      Cheryl, thank you, and let me know how it turns out. 🙂

  6. Susan S. Bradley

    September 22, 2011 at 6:28 pm

    Thank you Kevin! So agree on the olive/umami front.

  7. Kevin (BBQ Smoker Site)

    September 19, 2011 at 6:48 pm

    Super clean and flavor packed recipe! Calamata olives have long been a favorite way to add a little salt and hint of “umami” to dishes!

Trackbacks

  1. Spicy Tunisian Tomato Sauce with Olives & Preserved Lemon says:
    March 16, 2014 at 7:16 pm

    […] Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette […]

  2. Moroccan Kefta Tagine (Spicy Meatballs & Tunisian Tomato Sauce) says:
    March 12, 2014 at 7:29 pm

    […] Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette […]

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Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

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