Italian Sweet Bell Pepper Salad

Posted on 24 March 2020

Everyone needs a go-to salad recipe that is not the ordinary leafy salad based on romaine, arugula, or iceberg. While those three are completely delicious and necessary in life, adding an additional salad option without the leafy greens is something that should be on everyone’s go-to menu rotation.

Since we are obviously heavily Italian recipe-influenced with our delicious De Nigris vinegars, I recommend a crowd-pleasing sweet bell pepper salad. The secret to this salad is browning the skins of sweet bell peppers and removing the skins. You will still be able to keep a little crunch in your salad as well as add a soft sweetness that is completely delightful. Mix the sweet peppers with a few Italian-inspired ingredients like fresh herbs, garlic, olive oil, and De Nigris Premium White Vinegar of Modena and before you know it, you’ll have your family begging for an extra helping or two.



Serves 6-8

4 red and yellow sweet bell peppers, cut in strips and seeds removed
1 English cucumber, seeds removed, minced
3 cloves garlic, minced
3 fresh basil leaves, torn
3 fresh mint leaves, torn
1 tomato, chopped
1 tablespoon chopped fresh Italian parsley leaves
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
1 Tablespoon De Nigris Premium White Vinegar of Modena


1. Preheat broiler. Place bell peppers on parchment paper lined sheet pan and broil, skins up until skin is blackened. Remove from oven and place in bowl of ice water.
2. Remove skins from peppers and place in separate bowl.
3. Add all remaining ingredients and toss.
4. Serve and enjoy!