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bowl of tangy bell pepper salad
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Tangy Bell Pepper Salad Recipe

Simple salad of crisp bell peppers, chopped onion, and a tangy-sweet oil and vinegar dressing.
Prep Time15 mins
Refrigeration8 hrs
Total Time8 hrs 15 mins
Course: Salad
Cuisine: American
Keyword: Simple
Servings: 6
Calories: 49kcal
Author: Janna/Fit As A Fiddle Life



  • 2 1/2 ounces green bell pepper 1/2 pepper
  • 5 ounces bell pepper orange, yellow, red; 1/2 pepper
  • 1/4 cup onions finely chopped
  • 1/8 cup sugar
  • 2 tbsp vinegar white wine
  • 1 tbsp olive oil extra virgin
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • 1/2 tsp thyme fresh


  • Rinse and chop peppers into 1/2-1 inch strips and add to a glass bowl with a lid.
  • Chop onion into fine pieces. Add to peppers.
  • Whisk vinegar and olive oil until they become creamy. Add sugar and continue to whisk until sugar dissolves. Add salt and pepper and chopped herbs.
  • Pour vinegar dressing over peppers and onion. Toss peppers to coat. Cover dish and refrigerate for 8 hours. Serve with a slotted spoon.


Serving Size = 1/4 cup


Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 82mg | Fiber: 1g | Sugar: 6g | Vitamin A: 792IU | Vitamin C: 40mg | Calcium: 6mg | Iron: 1mg