Greek Pepper Salad

Total Time
1hr 20mins
20 mins
1 hr

My DBF made this for me the night of our first date. I know, I know... awwww. OK, moving on... He served it with baked brie and chardonnay. It was so good I kept coming back! We now eat it on special occassions. Sometimes I will make it, but I still contend that it isn't as good as when he makes it. It can be served immediately after preparation, but letting it sit an hour or so allows the flavors to blend. Hope this brings happy memories for you too!

Skip to Next Recipe




  1. Combine peppers, onion, cucumber, and tomatoes in a large bowl.
  2. In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables.
  3. If desired, cover with plastic wrap and refrigerate for up to two hours.
  4. Sprinkle with cheese, olives, and parsley. Toss and serve.