Bell peppers are not only delicious, but they’re also a great way to add a lovely pop of color to a dish! This bell pepper salad is no exception, using three bell peppers, each one a different color. Other than the peppers, the star of this salad is the sweet balsamic dressing, which adds amazing flavor. The type of balsamic you use here is extremely important – you’ll want a high-quality, thick balsamic with fruity undertones, rather than one that has a sharp or sour taste. Be sure to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!
This recipe makes either two full salads or four small side salads. You’ll need 3 bell peppers in varying colors, high quality balsamic vinegar (as noted above), good quality olive oil, sugar, salt, pepper, basil leaves, and Cabot Tomato Basil Cheddar Cheese.
Begin by coring the peppers and slicing them into thin strips. Place them in a serving bowl and toss to mix the colors. Set aside and make the dressing by combining the balsamic, olive oil, sugar, salt, and pepper in a small bowl. Top the pepper slices with basil and cheese, generously spoon dressing over the top of the salad, and dig in!
For another salad that’s healthy and full of flavor, try this Jicama, Avocado & Cabot Cheddar Salad with Lime Dressing. Cabot is a cooperative of over 800 farm families who continuously strive to produce the best dairy products around. If you love this bell pepper salad as much as we do, we’d really appreciate it if you could rate and review the recipe when you have the chance!
3 bell peppers, each varying in color (yellow, red, orange, or green)
1 tablespoon good quality balsamic vinegar
1 teaspoon good quality olive oil
1 teaspoon sugar
Salt and pepper to taste
3 basil leaves, julienne
4 ounces Cabot Tomato Basil Cheddar, shaved
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To see how to make this recipe visit Seasonally Jane.
Photo courtesy of Amanda Jane