Mini Bell Pepper Salad with Dill and Vinegar
Mini bell pepper salad uses raw sweet peppers for colour and crunch.
Mini bell pepper salad uses raw sweet peppers for colour and crunch. Thin strips are easier to eat than whole pepper halves, and a little red onion gives contrast without taking over. Dill works through the bowl rather than acting only as decoration. The vinegar dressing is deliberately light so the pepper stays the main ingredient. Choose sweet mini peppers, not similarly sized hot chillies, and taste an unfamiliar variety before slicing the whole batch.
Recipe at a glance
Yield: 4 side servings. Prep: 15 minutes. Cook: 0 minutes. Total: 15 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.
Equipment
Knife, cutting board, whisk and mixing bowl
Ingredients and directions
Recipe card
Mini Bell Pepper Salad with Dill and Vinegar
Total includes the additional waiting time stated in the directions. Appliance times are estimates.
Equipment: Knife, cutting board, whisk and mixing bowl
Ingredients
Instructions
Slice peppers
Wash and dry peppers, remove stems and seeds, then slice lengthwise into thin strips.
Mix dressing
Whisk oil, vinegar, garlic powder, salt and pepper.
Toss
Combine pepper, onion and dill. Fold in dressing and serve promptly, or refrigerate covered until needed.
Doneness checks
Helpful tips
- Choose sweet mini peppers.
- Remove seeds neatly.
- Slice onion finely.
- Keep dressing light.
Troubleshooting
- Sweet mini bell peppers are mild. Check the variety rather than assuming all small peppers are sweet.
- Slice onion finely.
Serving ideas
- Serve with mashed potatoes.
- Pair with grilled meat.
- Add to a cold lunch.
- Offer with bean patties.
Substitutions
Use regular bell peppers cut into thin strips. Lemon juice can replace vinegar for a softer tang.
Variation
Add 1 tbsp chopped parsley alongside dill.
Make ahead
Slice peppers and mix dressing a day ahead, keeping separate for maximum crunch.
Storage and reheating
Refrigerate covered up to 2 days. The peppers soften slightly in the dressing. Do not freeze.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Are mini peppers spicy?
Sweet mini bell peppers are mild. Check the variety rather than assuming all small peppers are sweet.
Can I make it overnight?
Yes, keep it refrigerated; the peppers soften slightly but remain pleasant.
Tips
- Choose sweet mini peppers.
- Remove seeds neatly.
- Slice onion finely.
- Keep dressing light.
Troubleshooting
- Sweet mini bell peppers are mild. Check the variety rather than assuming all small peppers are sweet.
- Slice onion finely.
Substitutions
- Use regular bell peppers cut into thin strips. Lemon juice can replace vinegar for a softer tang.
Variations
- Add 1 tbsp chopped parsley alongside dill.
Serving suggestions
- Serve with mashed potatoes.
- Pair with grilled meat.
- Add to a cold lunch.
- Offer with bean patties.
Make ahead
Slice peppers and mix dressing a day ahead, keeping separate for maximum crunch.
Storage
Refrigerate covered up to 2 days. The peppers soften slightly in the dressing. Do not freeze.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Are mini peppers spicy?
Sweet mini bell peppers are mild. Check the variety rather than assuming all small peppers are sweet.
Can I make it overnight?
Yes, keep it refrigerated; the peppers soften slightly but remain pleasant.
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