Cooling Off with Pepper Salad

With the weather (finally) beginning to tilt toward warm, my cravings naturally begin to transition from stews and hearty fills to to more fresh and raw tastes. I’m a salad person, but I admit that I rarely make salad at home due to me being spoiled by a good chicken Caesar or Cobb salad at a restaurant. Plus, if there’s anything leftover, it’ll taste maybe twenty percent as good the next day as it did the first day with that wilted romaine.

But one salad I’ll be making a lot of this summer is pepper salad. I know some people aren’t as fond of bell peppers, but they make a great Mediterranean style salad for the warmer days. The dish keeps well in the refrigerator, too, and I’d even argue that, since it soaks up the vinaigrette over time, it does taste better the next day! Take, for instance, this recipe from The Healthy Foodie:

Salad - 4 bell peppers (1 orange, 1 red, 1 yellow, 1 green), cut into chunks - 4 Lebanese cucumbers, cut in half lengthwise, seeded and sliced - 1 cup jumbo Kalamata olives, pitted - 225g (1/2 lb) Goat Feta Cheese, diced - ½ cup organic walnuts, coarsely chopped - ½ cup parsley, chopped - 2 green onions, chopped


- ¼ cup extra-virgin olive oil

- 2 tbsp white wine vinegar

- 2 cloves garlic, minced

- ½ tsp Himalayan salt

- ½ tsp freshly cracked black pepper

- 1 tbsp dried oregano

- 1 tbsp za’atar

- 1 tbsp sumac Instructions 1. Prep all your veggies and add them to a large mixing bowl.

2. In a separate bowl, add all the ingredients for the vinaigrette and whisk until well incorporated. 3. Pour over the salad, mix well and serve immediately. 4. This salad is best enjoyed the same day but will keep in the refrigerator for a couple of days, although some wilting of the cucumber is to be expected. If you need to make this ahead of time, it's best to add the cucumber at the last minute.

What I think is best about pepper salad is its versatility. I use this recipe as a base, but using my own twist, I can still make a great salad! For instance, I use green olives instead of Kalamata, and if I use a garnish at all, I swap the walnuts for sunflower seeds. You should try your own version of this salad, if you’re interested. I’m sure you’ll love it!

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