Green peppers are a versatile vegetable that can be used in many dishes, including salads. When preparing green peppers for a salad, there are a few key steps to follow in order to get the right size and shape of pieces.
Why Use Green Peppers in Salad?
Green peppers add a refreshing crunch and mild, sweet flavor to salads. They contain vitamins A, C, B6, folic acid, fiber, and potassium. The bright color also provides visual appeal. Chopped green peppers are commonly used in garden salads, pasta salads, potato salads, and more.
Choosing the Right Green Peppers
Look for green peppers that are smooth, firm, and heavy for their size, without blemishes. The peppers should feel rigid and tight, not soft or wrinkled. Avoid peppers with soft spots. For salads, choose standard green bell peppers. Mini sweet peppers or long, thin Italian frying peppers can also be used.
Washing the Peppers
Start by washing the peppers under cool running water. Use a vegetable brush to scrub away any dirt or debris. Make sure to wash peppers even if you plan to remove the skins. This prevents transferring bacteria from the skin to the inside when cutting. Pat the peppers dry with paper towels before prepping.
Removing the Pepper Core
Peppers contain a bitter white pith or ribbing on the inner walls. It’s best to remove this part along with the seeds and membranes for salad. First, cut the pepper in half lengthwise through the stem. Then with the inside facing up, use a paring knife to slice along the inner membranes and remove the core, seeds and pith. Scrape out any remaining pieces.
Slicing the Peppers
There are a few options for slicing green peppers based on the look you want:
- Julienne strips: Slice each half pepper lengthwise into 1/4-inch wide strips. Then stack a few strips and slice into 1/4-inch pieces.
- Diced pieces: Cut each pepper half into 1/4 to 1/2-inch wide strips. Slice across the strips to create cubes.
- Thin half moons: With the pepper half skin-side down, make very thin slices from one side to the other.
Cutting Tips
- Use a sharp chef’s knife and cutting board for best results.
- When stacking strips to cut, try to align the ends evenly first.
- For uniform pieces, use a rocking motion and keep knife perpendicular to the board.
- Work from the smallest pieces up to larger sizes as desired.
Prepping Ahead of Time
Cut peppers can be prepped 1-2 days ahead. Store them in an airtight container in the refrigerator until ready to use. Add them to the salad right before serving for the best texture.
Serving Size
The amount of chopped green pepper to use depends on salad type and other ingredients. Here are some general guidelines for 1 serving:
- Garden salad: 1/4 cup diced pieces
- Pasta salad: 1/3 cup strips or pieces
- Potato salad: 1/4 cup diced pieces
- Pepper salad: 1/2 to 1 cup sliced or diced
Complementary Ingredients
Green peppers pair well with many salad ingredients like:
- Lettuce – romaine, iceberg, leaf lettuces
- Tomatoes
- Onions – red, yellow
- Cucumbers
- Carrots
- Herbs – basil, parsley, cilantro
- Cheeses – feta, parmesan, cheddar
- Beans, chickpeas
- Pasta – fusilli, farfalle, rotini
- Potatoes – red, Yukon gold
Dressings that Go Well with Green Peppers
Green peppers pair nicely with light vinaigrettes that complement, but don’t mask their flavor:
- Balsamic vinaigrette
- Italian dressing
- Wine vinegar dressings
- Lemon vinaigrette
- Raspberry vinaigrette
- Herb vinaigrettes like thyme, dill, oregano
Storing Leftover Chopped Green Peppers
Place any leftover chopped green peppers in an airtight container and store in the fridge. Use within 2-3 days for best quality. The pieces may soften slightly over time but will still work for salads and other cooked dishes.
To freeze extra chopped peppers, spread in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags or containers, removing as much air as possible. Freeze for up to 6 months.
Conclusion
With a sharp knife, clean workspace, and these simple steps, you can easily cut green peppers into perfect bites for salads. Adjust the size and shape based on your recipe. Combine peppers with other fresh vegetables, cheeses, beans or pastas to make delicious, healthy salads full of crunch and color.