Sweet Pepper Salad

  • Serves

    serves 10-12

Here is one version of a classic Middle Eastern salad.


  • 5 roasted red bell peppers, peeled, and seeded
  • 5 roasted green bell peppers, peeled and seeded
  • 14 cup white vinegar
  • 2 tsp. kosher salt
  • 1 tsp. sugar
  • 2 cloves garlic, peeled, and thickly sliced


Step 1

Tear bell peppers into long, thick strips, and transfer to a colander for 10 minutes to drain any excess liquid.

Step 2

Meanwhile, combine vinegar, salt, and sugar in a large ceramic or glass bowl. Add drained peppers, garlic slices, and just enough water to cover, about 1 1⁄4 cups. Stir to combine ingredients well. Cover, and refrigerate for at least 4 hours or up to 2 weeks. Drain before serving.

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