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Summer Pepper Salad

Summer Pepper Salad

  • Prep

  • Ready In

barbzal

This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.
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Reviews

ERICAANN2
15
7/7/2004

Very nice! Next time I might try Italian dressing instead of the olive oil. Thank you!

Sarah Jo
13
4/6/2012

Instead of green bell pepper, I used another red bell pepper. My cucumber was on the larger side. I took bellydancer's suggestion and added a tablespoon of balsamic vinegar for a little tartness. I thought this was great, though it is quite heavy on the feta. Next time, I'd cut it in half.

Lex
11
4/9/2009

I made this last night and my friends liked it a lot. I added a few shakes of Italian seasoning and a little pour of balsamic vinegar (just to taste). Excellent salad, very light and very easy to make. Yummy. I will make this again.