Vibrant Mini Pepper Salad with Dill & Onion
A crisp, tangy salad made with sweet mini bell peppers, red onion, and fresh dill in a simple vinaigrette. Ready in 15 minutes and even better the next day.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings4
This salad is all about simplicity: sweet mini peppers, a bit of sharp onion, and plenty of fresh dill tossed in a bright vinegar-and-oil dressing. It comes together in minutes and makes a great side for grilled meats or roasted potatoes.
The dressing is purposely light, letting the peppers shine. You can serve it right away, but it also keeps well in the fridge—the flavors meld and deepen overnight, making it a handy make-ahead option for picnics or weeknight dinners.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut off the tops of the mini peppers and remove the seeds. Slice each pepper in half lengthwise, then cut into thin strips. To speed things up, stack two peppers at a time and slice them together. Place the strips in a large mixing bowl.
- Slice the onion very thinly and add it to the bowl along with the chopped dill.
- In a small bowl, whisk together the vinegar (or lemon juice), olive oil, garlic salt, and a pinch of pepper using a fork.
- Pour the dressing over the salad and toss well to coat everything. Taste and add a little more garlic salt if you like.
- Serve immediately, or cover and refrigerate until ready to serve. The salad tastes great even after being chilled overnight.
💡 Tips
- For the best flavor, let the salad sit for at least 15 minutes before serving so the peppers absorb the dressing.
- If you don't have garlic salt, use 1/4 tsp garlic powder plus 1/4 tsp salt.
- This salad pairs wonderfully with mashed potatoes or grilled chicken.
Inspired by a recipe from Natasha's Kitchen