Broccoli and Red Bell Pepper Salad Recipe
This vibrant and tangy Broccoli and Red Bell Pepper Salad offers a fresh take on a classic vegetable side dish. Inspired by a version once served at a Vermont food co-op deli, this salad is a colorful and flavorful combination of tender blanched broccoli, sweet red bell peppers, and briny olives and capers, with a zingy dressing that ties everything together. Perfect for picnics, weeknight dinners, or as a side dish for your favorite protein, it’s a quick and easy recipe that brings plenty of texture and taste to the table. The capers and olives offer a delightful burst of piquancy, while the crunch of the vegetables adds a satisfying bite.
Ingredients
Here’s what you’ll need to make this Broccoli and Red Bell Pepper Salad:
| Ingredient | Quantity |
|---|---|
| Fresh broccoli | 1 head |
| Red bell pepper | 1 large |
| Capers | 1 1/2 tablespoons |
| Pitted black olives | 7 1/2 tablespoons |
| Red onion | 1/2 medium |
| Olive oil | 1/2 cup |
| Cider vinegar | 1/2 – 3/4 cup |
| Lemon juice | 1/4 cup |
| Dried marjoram | 1/2 teaspoon |
| Garlic powder | 1/4 teaspoon |
| Sugar | 1 teaspoon |
Nutritional Information (per serving)
For a delicious and healthy side dish, this recipe provides the following nutritional breakdown:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 229.4 kcal |
| Fat Content | 22.1 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | 393.5 mg |
| Carbohydrates | 8.3 g |
| Dietary Fiber | 3.3 g |
| Sugars | 2.2 g |
| Protein | 1.8 g |
Preparation Time: 15 minutes
Total Time: 15 minutes
Recipe Category: Vegetable
Servings: 4-6 (depending on portion size)
Instructions
Follow these simple steps to create this refreshing and zesty salad:
-
Prepare the Broccoli
Start by trimming the broccoli into smaller, bite-sized florets. Make sure to remove any tough stalks and cut the stem into thin quarter-inch slices. You can choose to leave the florets a little larger or cut them smaller based on your preference. -
Blanch the Broccoli
Bring a large pot of water to a rolling boil. Once the water is boiling, add the broccoli florets and cook for about 1 1/2 to 2 minutes. This quick blanching step will help soften the broccoli slightly, while keeping it crisp and bright green. As soon as the broccoli reaches this stage, immediately transfer it to a bowl of ice water to stop the cooking process. Let it sit for a few minutes to chill thoroughly. -
Prepare the Red Bell Pepper and Onion
While the broccoli is chilling, take your red bell pepper and cut it into bite-sized dice. Peel the red onion and finely dice it as well, ensuring that the pieces are small enough to blend nicely with the broccoli and pepper. -
Combine the Vegetables
In a large mixing bowl, combine the blanched broccoli, diced red bell pepper, and red onion. Add the capers and pitted black olives to the bowl, mixing them in with the vegetables. These ingredients add a wonderful piquancy to the dish, making each bite flavorful and interesting. -
Make the Dressing
In a small bowl or jar, whisk together the olive oil, cider vinegar (or lemon juice), and lemon juice for a citrusy kick. Add the sugar, garlic powder, and dried marjoram for flavor. Season the dressing with a pinch of salt and freshly ground black pepper to taste. The sweetness from the sugar and the tang from the vinegar balance out the richness of the olive oil, creating a harmonious dressing that complements the vegetables beautifully. -
Toss and Chill
Pour the dressing over the vegetable mixture and toss everything together thoroughly, ensuring the vegetables are evenly coated. Once mixed, transfer the salad to an airtight container and refrigerate it for at least an hour before serving. This allows the flavors to meld and develop further. -
Taste and Adjust Seasoning
After the salad has had time to chill, give it a taste. If you feel it needs a little extra zing, feel free to add more vinegar or lemon juice. You can also adjust the seasoning with a pinch more salt or pepper, depending on your taste. -
Serve and Enjoy
Serve the Broccoli and Red Bell Pepper Salad chilled, either on its own or as a side dish to your favorite main course. The salad will keep well in the fridge for up to five days, though it’s best enjoyed within the first few days for the freshest taste and texture. Note that the bright green color of the broccoli will begin to fade over time, but the flavors will continue to develop.
Tips for the Best Broccoli and Red Bell Pepper Salad
- Adjust the Veggies: If you prefer a stronger vegetable flavor, feel free to add extra red onion or capers. For a sweeter twist, you can increase the amount of red bell pepper.
- Make It Vegan: This recipe is naturally vegetarian and vegan, making it suitable for various dietary preferences. Just ensure that the olives you use are free from any animal-derived additives.
- Add Protein: If you’d like to turn this salad into a more substantial meal, consider adding grilled chicken, quinoa, or chickpeas to give it some extra protein.
This Broccoli and Red Bell Pepper Salad is a quick and vibrant dish that’s sure to brighten up your meals with its colorful presentation and piquant flavors. Whether you’re serving it at a family dinner, a summer barbecue, or a weekday lunch, it’s an easy-to-make and nutritious option that’s both refreshing and satisfying.
