Best 4 Peppery Vegetable Salad Recipes

**Peppery Vegetable Salad: A Symphony of Flavors and Textures**

Welcome to a culinary journey that celebrates the vibrant flavors and textures of fresh vegetables, artfully combined in a symphony of taste. Our peppery vegetable salad is a delightful fusion of crisp, tender, and savory ingredients, offering a refreshing and nutritious treat for any occasion. From the peppery kick of arugula to the sweetness of roasted red peppers, each bite is an explosion of flavors that will tantalize your taste buds and leave you craving more. This versatile dish can be enjoyed as a light and healthy lunch, a refreshing side salad, or a delightful appetizer to kick off a memorable meal. Embark on this culinary adventure and discover the perfect balance of flavors in our peppery vegetable salad, where each ingredient plays a harmonious role in creating a truly unforgettable taste experience.

Here are our top 4 tried and tested recipes!

SUMMER PEPPER SALAD

Summer Pepper Salad image

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.

Provided by barbzal

Categories Salad Vegetable Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
¼ cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

Steps:

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.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g

QUICK THREE-PEPPER SALAD

Quick Three-Pepper Salad image

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

1 each medium sweet red , yellow and green pepper, thinly sliced
1 small onion, cut into 1/4-inch wedges
1/3 cup Vinaigrette salad dressing

Steps:

In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts :

PEPPERY SALAD

Peppery Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons steak seasoning
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
6 large radishes, thinly sliced
1 green Italian cubanelle pepper, seeded and very thinly sliced
4 scallions, chopped on an angle
1 cup chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well
2 bunches, 6 cups, arugula, cleaned and trimmed, coarsely chopped
Salt
Handful flat-leaf parsley, coarsely chopped

Steps:

Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes.
Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you're ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

QUICK-PICKLED VEGETABLE SALAD

Quick-Pickled Vegetable Salad image

The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.

Provided by Alexa Weibel

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 small red onion, very thinly sliced from tip to tip
1/2 cup apple cider vinegar, red wine vinegar or champagne vinegar
1/4 cup granulated sugar
2 tablespoons coriander seeds (optional)
2 teaspoons kosher salt
2 large celery stalks, trimmed and thinly sliced on a sharp angle
2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)
3 small radishes, very thinly sliced (optional)
2/3 cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
2 to 4 teaspoons coarse or Dijon mustard, to taste

Steps:

Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

Tips:

Use fresh, seasonal vegetables: This will ensure that your salad is packed with flavor and nutrients.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Don't overcrowd the pan: If you crowd the pan, the vegetables will steam instead of roast.
Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Season the vegetables generously: Salt, pepper, and garlic powder are all great options.
Add a splash of vinegar or lemon juice: This will help to brighten the flavors of the salad.
Serve the salad warm or at room temperature: This is the best way to enjoy the roasted vegetables.

Conclusion:

This peppery vegetable salad is a delicious and healthy way to enjoy your favorite vegetables. The roasted vegetables are tender and flavorful, and the peppery dressing adds a nice kick. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish.