Potato salad and coleslaw have always gotten more than their share of table time at most summer barbecues. Give those old standbys a rest and surprise your guests with this zesty alternative.
Created with a refreshing blend of chopped bell peppers and sweet onions, the longer the ingredients have the chance to marinate together in the refrigerator, the better. When making this recipe, feel free to use whatever variety of bell pepper you enjoy most. For the most colorful presentation, consider using green, red, and yellow peppers.
Keep this recipe handy, as your guests will be requesting it time and time again.
- 1 red bell pepper, coarsely chopped
- 2 yellow bell peppers, coarsely chopped
- 2 cups cherry tomatoes, halved
- 1 16-ounce bottle robust Italian salad dressing
Place chopped bell peppers and cherry tomatoes in a medium bowl. Pour Italian salad dressing over the pepper-and-tomato mixture. Cover bowl and place in the refrigerator overnight for best results. This salad can be served within 3 to 4 hours as well, but the peppers will not be as tender and flavorful.