We always have so many fresh bell peppers in our garden! I like to plant red, yellow, and green. I think each has a distinctive flavor, and the colors are so attractive when cooking with them. We were invited to a last minute barbeque a couple summers ago, and I did not have time to go to the store before, and was a little panicked that I needed to bring a dish, and didn’t know what I could put together. This is when the cooking brain clicks in to overdrive and you just figure it out! I used ingredients from the garden, and that I already had. The crunchy pepper salad was a huge hit and I’m always asked to bring it the ‘next’ time.
| Bell Pepper Salad with Poppyseed Dressing |
- 4 or 5 large bell peppers. I like a variety of colors, but if you only have green, then just use green. core them and dice them. (You might reserve a ring of each color for garnish)
- 1/2 large sweet onion diced.
- 1/2 cup feta cheese (more if you really like feta!)
- 2 apples (preferably a fuji or something crisp and sweet) peeled, cored, and chunked.
- 1 cup of grape tomatoes, halved
- Poppyseed Dressing
- 2 1/2 tsp poppyseeds
- 1/2 tsp salt
- 1 tsp ground mustard
- 1/4 cup cider vinegar
- 1/3 cup sugar
- 1 cup vegetable oil
- This is one salad that is GREAT the next day too!
- Mix all those things together. It looks pretty if you do it in a clear bowl.
- Mix up some poppy seed dressing and pour it over.
You can use shredded cheddar cheese instead of the feta if you like. I made this salad the first time out of panic, and used what was in the fridge. I actually cut up little chunks of Velveeta in it. The refined version with feta is my favorite though!
Salad is GREAT the next day too!