Summer Bell Pepper & Fresh Herb Salad
Slice the top and bottom off of the 3 peppers (keep the part you’re cutting off for another dish - like an omelette!)
1
Remove and discard the seeds from each pepper. Slice each pepper in half. Slice off the inside white parts and discard.
2
Slice all peppers into thin strips then add them to the salad bowl.
3
Slice the tomatoes into quarters. (8 pieces total)
4
Deseed the tomatoes. Discard the seeds and keep the skins.
5
Slice the tomato into thin strips. Add to the salad bowl.
6
Dice onion. (Use about 1/2 and reserve the other half for another dish.) Add onion to the salad bowl.
7
Purée 1 clove of garlic. Add to the salad bowl.
8
Stack basil leaves on top of each other, roll, and slice into thin ribbon strips. Add to the salad bowl.
9
Layer Parsley leaves and slice into fine pieces. Add to the salad bowl.
10
Slice 1 lemon in half. Squeeze 1/2 lemon over the salad ingredients.
11
Add shredded Parmesan cheese.
12
Slowly whisk olive oil into red wine vinegar or apple cider vinegar. (Taste for acidity)
13
Pour vinaigrette over the salad and season with salt and pepper. Toss ingredients & serve!
14
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