New This Month

Raw Yellow Pepper Vinaigrette

  • Yield: Makes 1 cup


  • 1 large yellow bell pepper, finely chopped (about 1 cup)
  • 4 teaspoons red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons warm water
  • Pinch of sugar


  1. In a medium bowl, whisk together all of the ingredients until combined well. The vinaigrette will keep, tightly covered, in the refrigerator for about 3 days.

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