Baby Pepper Salad
Yield: 4
Baby Pepper Salad
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A composed salad where sweet blistered peppers meet gently pickled onion, soft herbs, and creamy chèvre.
Ingredients
- 1 red onion, thinly sliced
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt, divided
- ¼ cup extra virgin olive oil
- 1 pound sweet mini peppers, halved and seeded
- 4 ounces cherry tomatoes, halved
- 2 tablespoons fresh dill, finely chopped
- freshly ground black pepper, to taste
- 2 ounces soft goat’s cheese (chèvre)
- sea salt flakes, for finishing
Instructions
- Place the sliced red onion in a bowl with the white wine vinegar and a small pinch of the kosher salt. Add a light drizzle of olive oil, toss gently, and set aside for about 10 minutes to soften and lightly pickle.
- Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the peppers and cook for 4 to 5 minutes, turning occasionally, until blistered and just tender with light charring in places. Season lightly with kosher salt while still warm.
- Transfer the warm peppers to a large bowl. Add the pickled onion (along with any juices), cherry tomatoes, remaining olive oil, and most of the dill. Toss gently to combine. Season with the remaining kosher salt and freshly ground black pepper.
- Transfer to a serving dish. Crumble the chèvre over the top and finish with the remaining dill. If you like, a light sprinkle of sea salt flakes just before serving brings everything neatly into focus.
- Serve slightly warm or at room temperature.
Costs
- Total Cost: $7.37
- Cost per Serving: $1.84
Costs calculated in May 2026 in Cleveland, USA using ingredients from Aldi with the exception of the salt, pepper, and dill from Whole Foods and oil from Thrive Market.
Nutrition Facts
Calories
204Fat
17 gSat. Fat
4 gCarbs
11 gFiber
3 gNet carbs
8 gSugar
7 gProtein
4 gSodium
692 mgCholesterol
7 mgNutritional information is an estimate only, and depends on the ingredients you use.
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