Sweet Bell Pepper & Onion Salad


  • 1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings

  • 1 small torpedo or red onion, thinly sliced into rings

  • 2 tablespoons Sherry vinegar or red wine vinegar

  • Kosher salt, freshly ground pepper

  • 1/4 cup coarsely chopped fresh basil

  • 1/4 cup chopped fresh chives

  • 1/4 cup coarsely chopped fresh flat-leaf parsley

  • 1/4 cup coarsely chopped fresh mint

  • 2 tablespoons olive oil


  1. Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.

  2. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.