Sweet Pepper Salad

peppers final

I love the colors in this salad, and I love the color contrasts among my salads! I usually use red bell peppers, but orange or yellow bell peppers or any mix of the three will work equally well.


  • 6-8 red, yellow or orange bell peppers
  • 2 – 3 cloves garlic, hand minced
  • 1/4 cup white vinegar
  • 2 TB extra virgin olive oil
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp Szeged hot paprika
  • 1/3 bunch cilantro, chopped


  1. Wash peppers.
  2. Smoke or brown peppers under the broiler. I usually use a broiler for this and turn the peppers several times so they are evenly “burned” and the skin starts to wrinkle.
  3. Remove the skins. I also cut away a little of the white pulpy material that attaches to the core but leave most of the seeds.
  4. Slice peppers into strips. Cut across the strips into shorter pieces.
  5. Place pepper strips into a mixing bowl with their juices and some seeds.
  6. Add remaining ingredients to taste.

 peppers cut


First cut the peppers lengthwise into strips, then across  into shorter pieces. Makes about 1 quart of salad.

Ideas? Would like to hear from you!