Zesty Mini Bell Pepper Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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This is a simple salad with a short list of fresh ingredients. It’s quick and easy to assemble and tastes great. This bell pepper salad refrigerates well and tastes great the next day.
Serving: 4-6
  • 1 lb sweet multi-colored mini bell pepper
  • ½ of a medium sweet onion or purple onion, thinly sliced
  • 2 Tbsp Fresh dill, chopped
  • 2½ Tbsp white vinegar or Fresh lemon juice (I preferred the vinegar)
  • 3 Tbsp Smude’s Sunflower Oil
  • ½ tsp garlic salt, or to taste
  • Pinch of black pepper


  1. Remove the tops and seeds from bell peppers, then cut them in half lengthwise and cut into thin strips. It was quicker to stack two bell peppers and cut two halves at a time. Transfer sliced bell peppers to a large mixing bowl.
  2. Thinly slice onion and add it to the bowl along with chopped fresh dill.
  3. Combine 2½ Tbsp vinegar with 3 Tbsp sunflower oil, ½ tsp garlic salt and a pinch of pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Add more garlic salt to taste if desired. You can serve the salad right away or refrigerate until ready to serve. It even tastes great after being refrigerated overnight!

Author: Natasha of NatashasKitchen.com