Bright, fresh, and bursting with crunch, this Bell Pepper Salad is my go-to when I want something irresistibly colorful and healthy on the table in just minutes. Not only does this vibrant dish win hearts at summer parties and weeknight dinners alike, but its zesty homemade dressing and medley of rainbow bell peppers and aromatic herbs really make it shine. Whether you’re looking for an easy lunch, an eye-catching side, or a light potluck star, Bell Pepper Salad belongs in every cook’s repertoire.

Ingredients You’ll Need

The magic of Bell Pepper Salad is in its simplicity. Each ingredient is chosen for flavor, texture, and that gorgeous pop of color, setting the stage for a dish that looks as great as it tastes. Here’s what you’ll need and why you’ll love having each one in the mix.

Multi-colored bell peppers (10.5 oz): Thin strips of red, yellow, and green peppers add crunch, sweetness, and a show-stopping rainbow effect.
Carrot (½ small, about ¼ cup/40g): Carrots bring a sweet undertone and extra crunch; slice them thinly for best texture.
Red onion (½ small, about ¼ cup/30-40g): Sliced nice and thin, the onion adds a gentle bite; soaking them in icy water tames the flavor if you prefer it softer.
Mint leaves: Fresh mint gives a refreshingly herbal lift that brightens up the whole salad; parsley works in a pinch.
Lemon juice (½ tablespoon): Just a splash delivers necessary tang and keeps the veggies lively.
White wine vinegar (1 tablespoon): Offers punchy acidity; if you’re out, lemon juice alone can do the job.
Extra virgin olive oil (3 tablespoons): Rich and smooth, it ties the dressing together and helps everything glisten.
Dijon mustard (¼ teaspoon): For a gently sharp backbone in the dressing; it helps emulsify the mix.
Minced garlic (½ teaspoon): Infuses the dressing with bold, savory flavor—don’t skimp unless you want a lighter taste.
Dried oregano (¼ teaspoon): This little amount packs a punch of Mediterranean essence.
Salt (¼ teaspoon, or to taste): Just enough to make flavors pop; always taste and adjust.
Black pepper (⅛ teaspoon, or to taste): Adds a little warmth without overpowering the veggies.

How to Make Bell Pepper Salad

Step 1: Prepare Your Vegetables

Start by removing the tops and seeds from your bell peppers. Slice them in half lengthwise, then cut each half into thin, elegant strips—think about getting a rainbow of color with every bite. Slice your carrot and red onion just as thinly; trust me, the finer the slice, the better the flavor mingles and the texture crunches. If you’re sensitive to raw onion, simply soak it in ice-cold water for several minutes before draining and adding it in.

Step 2: Mix the Vegetables

Gather those sliced peppers, carrot, and onion in a large mixing bowl. Give them a gentle toss so all the colors and textures are evenly distributed. This is the foundation of your Bell Pepper Salad, and already it’s looking fabulous!

Step 3: Whisk Together the Dressing

In a small bowl or jar, whisk together the lemon juice, white wine vinegar, extra virgin olive oil, dijon mustard, minced garlic, dried oregano, salt, and black pepper. Stir or shake until the dressing is silky and the mustard is fully combined—it should look glossy and smell absolutely delicious.

Step 4: Combine and Toss

Pour the dressing right over your prepped vegetables in the mixing bowl. Toss everything together gently but thoroughly, making sure every bright strip and slice is coated in that lovely zesty blend. Give it a taste and adjust the salt or pepper if you need to.

Step 5: Add Fresh Herbs

Now comes the fresh mint! Tear or chop your mint leaves and scatter them into the salad. If you plan to refrigerate and serve later, wait until just before serving to add the herbs so they stay extra perky and green.

How to Serve Bell Pepper Salad

Garnishes

A little extra flourish goes a long way with Bell Pepper Salad. Try an extra handful of fresh mint or parsley for a big herbal punch. For a bit of crunch or luxury, a sprinkle of toasted nuts or feta cheese on top can take it to the next level and make the colors pop even more.

Side Dishes

This salad pairs beautifully with grilled dishes, pastas, or anything from the barbecue. It’s equally at home next to a roasted chicken, a sizzling steak, or layered into a picnic spread. Bell Pepper Salad is also perfect alongside veggie burgers or as a zippy contrast to creamy potato salad.

Creative Ways to Present

Lean into the colorful theme! Serve Bell Pepper Salad in clear glass bowls to showcase the rainbow effect, or arrange it on a platter with each color grouped separately, then tossed at the table. For parties, try scooping single portions into small cups or jars with a sprig of mint for a fun, portable appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, you’re in luck—Bell Pepper Salad keeps well for a couple of days! Just store it in an airtight container in the refrigerator. The flavors continue to meld and intensify, making the salad even more delicious the next day.

Freezing

Unfortunately, freezing isn’t recommended for Bell Pepper Salad. The fresh, crisp veggies will lose their lovely texture if frozen and thawed. It’s best enjoyed fresh or chilled from the fridge within a few days.

Reheating

Bell Pepper Salad is made to be enjoyed cold or at room temperature. There’s really no need to reheat—just give it a toss, add fresh herbs if needed, and it’s ready to go!

FAQs

Can I make Bell Pepper Salad ahead of time?

Absolutely! Prep everything (except the mint) and store it with the dressing mixed in up to a day in advance. Add the fresh mint just before serving for optimal flavor and color.

What other herbs work well besides mint?

If you don’t have mint, parsley or even a little fresh basil can be a wonderfully fragrant swap. They each bring their own personality to Bell Pepper Salad, so feel free to experiment.

How do I keep the onions from being too strong?

Soaking thinly sliced red onion in ice water for a few minutes before adding to the salad will draw out some of the pungency, leaving behind a sweeter, more mellow flavor that plays nicely with the other ingredients.

Can I make Bell Pepper Salad without the mustard?

You sure can! The dijon helps emulsify the dressing and adds depth, but if you’re not a mustard fan or don’t have any, simply leave it out—the salad will still taste wonderful.

Is there a low-oil version of this dressing?

Yes! You can reduce the olive oil by half and swap in a couple tablespoons of plain yogurt or a splash of water for a lighter, tangier version that still clings to every veggie.

Final Thoughts

If you’re craving something vibrant, crunchy, and full of zesty flavors, give this Bell Pepper Salad a try. It’s genuinely one of those dishes that brings a little sunshine to your table and a smile to your face, no matter the occasion. Grab those peppers, get slicing, and happy crunching!

Bell Pepper Salad Recipe