Ahh bell peppers. They made me a pariah at high school lunch tables as seat mates were grossed out by the smell (?) as I ate them raw for lunches. But my love for them continued unabated. I eat them whole like apples or toss them into salads with other veggies. But a recent post from Smitten Kitchen led to this incarnation of highlighting bell pepper in all its glory; tossed in a simple vinaigrette with onion and cilantro. That’s it. Super fast, super easy. So refreshing on a hot day!
Smitten Kitchen’s recipe truly was my muse; it took some searching to find which blogger had inspired me so that I could pay fair tribute; I neither read the recipe nor the ingredients list before assembling my own version. So while my version does not take the extra step of quick pickling the onion as Smitten Kitchen does, by making it in advance and allowing it to sit in the refrigerator the red wine vinegar mellows in flavor and softens the bite of the onion. This one is a real winner!
Bell Pepper Salad (inspired by Smitten Kitchen)
3 cups bell peppers, cut bite size (use a mix of colors)
2 tablespoons red onion, minced
2 tablespoons cilantro, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
Place peppers, onion and cilantro in mixing bowl and drizzle vinegar and olive oil over all. Season with salt and pepper and toss well. Allow to rest at least 20 minutes or overnight in refrigerator to allow flavors to marry and mellow.
Recipes currently inspiring me:
Zucchini and Lime Olive Oil Scones with Sour Cream Glaze at Cinnamon Spice and Everything Nice
Deep Fried Ravioli at More Than Burnt Toast
Swiss Chard, Leek and Gruyere Quiche at Nutmeg Nanny