Raw Pepper Salad is a vibrant, crunchy, and refreshing side dish that’s as easy as it is delicious. Made with crisp red and yellow bell peppers, a hint of oregano, and a drizzle of olive oil, this simple recipe is perfect for summer barbecues, light lunches, or as a colorful addition to your dinner spread. It’s a naturally gluten-free, vegan-friendly option that takes minimal effort yet delivers big on flavor.
Why Everyone Will Love This Recipe
- Quick and Easy: Just slice, marinate, and serve—no cooking required.
- Naturally Healthy: Full of vitamins, antioxidants, and fiber.
- Bright and Colorful: Looks stunning on the plate, great for entertaining.
- Customizable: Add capers, olives, or feta cheese for your own twist.
Whether you're hosting guests or making a weeknight dinner, this salad brings freshness and flavor to the table.
What Is Raw Pepper Salad?
Raw Pepper Salad is a Mediterranean-style dish made by thinly slicing fresh bell peppers and marinating them in salt and olive oil. The rest period helps soften the peppers and mellow their bite while preserving their satisfying crunch. A staple in many Southern European kitchens, it’s a classic example of how simple ingredients can create an incredibly flavorful result. You might see it served as an antipasto, picnic side, or light lunch.
Pro Tips for the Best Raw Pepper Salad
- Choose Firm Peppers: Pick bright, unwrinkled bell peppers for the best crunch and sweetness.
- Remove All White Membranes: These can be bitter, so trim thoroughly for a cleaner flavor.
- Let It Rest: Don't skip the resting time—this helps draw out moisture and concentrate flavor.
- Add a Punch: A splash of vinegar or squeeze of lemon can brighten the taste even more.
- Make Ahead: The salad keeps well for a few hours and even tastes better after it sits.
Frequently Asked Questions
Can I Use Green Bell Peppers?
You can, but green peppers are more bitter. Red, yellow, and orange peppers are sweeter and more pleasant raw.
How Long Should I Let the Peppers Rest?
About 1 hour is ideal to draw out excess water and soften them slightly while keeping their crunch.
Can I Add Other Vegetables?
Yes! Sliced cucumbers, red onions, or cherry tomatoes all make great additions.
What Can I Use Instead of Oregano?
Fresh herbs like parsley, basil, or thyme work beautifully, or try a pinch of Italian seasoning.
Is This Recipe Vegan?
Absolutely! It's 100% plant-based and naturally gluten-free too.
What Type of Olive Oil Should I Use?
Extra virgin olive oil is best for its bold, fruity flavor. Use a high-quality one since it’s a key ingredient.
How to Store Raw Pepper Salad
Place leftovers in an airtight container and refrigerate for up to 2 days. The flavors deepen over time, but the peppers will soften more, so it's best enjoyed fresh. Stir before serving to redistribute the oil and seasoning.
How to Freeze Raw Pepper Salad
Freezing is not recommended for this salad. Raw bell peppers lose their crispness when thawed, resulting in a soggy texture. If you have leftover bell peppers, freeze them raw and sliced for cooking, but not for salad use.
Ingredients
How to Make Raw Pepper Salad
Wash the bell peppers thoroughly. Remove stems, seeds, and white membranes. Slice them thinly into strips using a sharp knife.
Wash the bell peppers thoroughly. Remove stems, seeds, and white membranes. Slice them thinly into strips using a sharp knife.
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Place sliced peppers in a large bowl. Add 1 teaspoon of salt, mix, cover with plastic wrap, and let rest for 1 hour at room temperature.
Place sliced peppers in a large bowl. Add 1 teaspoon of salt, mix, cover with plastic wrap, and let rest for 1 hour at room temperature.
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After resting, transfer the peppers to a colander and drain off the released moisture.
After resting, transfer the peppers to a colander and drain off the released moisture.
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Return the peppers to a clean bowl. Add oregano, a pinch more salt (if needed), and drizzle with olive oil to taste. Toss well and serve.
Return the peppers to a clean bowl. Add oregano, a pinch more salt (if needed), and drizzle with olive oil to taste. Toss well and serve.
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