Condiments. I love ’em, but they take up some serious real estate in the fridge! Cue this crunchy, refreshing Green Pepper Salad with Salsa Verde Dressing. If you’re wondering what to do with leftover Verde Salsa from a party or taco night. Or what to do with green peppers. Then this recipe with verde salsa and green peppers is a tasty option. Plus, it’s a great recipe to enjoy the creamy and salty Cotija Mexican cheese. Let’s get to it!
Ingredients for salsa verde dressing
The simple dressing for this recipe is made with tomatillo verde salsa, olive oil, champagne vinegar, salt, and pepper.
Ingredients for green pepper salad
The main ingredients for this make-ahead salad are green peppers, onions, cotija cheese.
Love tasty vegetable salads? Check out this avocado ranch salad.
What is Cotija cheese?
Cotija cheese is a Mexican cheese, similar to Feta. It is soft, a little wet, and easy to crumble. The taste of cotija cheese is mild, a little salty, and has a creamy texture. It’s wonderful on top of sous vide pork tacos and in this Mexican pasta salad.
You can find cotija cheese at most grocery stores. For a substitute, try queso fresco. Or use your favorite cheddar for this recipe.
How to make green pepper salad with salsa verde dressing – step by step
In a large bowl, mix together green pepper salad ingredients (green peppers, onions, cotija cheese).
Whisk together salsa verde dressing ingredients (salsa verde, olive oil, champagne vinegar, salt, and pepper) and set aside.
Combine salsa verde dressing with green pepper salad. Serve immediately or chill in the fridge up to two days.
How to tell green peppers are ripe
Ripe green peppers will be firm to the touch. They are ready to eat when picked and available at the farmers market or grocery store. Green peppers can continue to ripen off the vine. And, fun fact: green peppers become yellow and red peppers the longer they are left to ripen.
See how to cut bell peppers for fajitas.
How to store green peppers
Store green peppers in the fridge, in the crisper drawer.
Did you know? All vegetables found refrigerated in the store should be refrigerated at home.
How to store this salad
Store this green pepper salad in the fridge for up to three days. These are my favorite mixing & storing bowls to use. They come with a lid, making kitchen cleanup super easy.
Tasty tips & notes for making green pepper salad
- Serve this green pepper salad with a slotted spoon.
- Red wine vinegar can be substituted for champagne vinegar.
- Cotija cheese is mild, salty, and crumbles easily. You can find it at most grocery stores. For a substitute, try queso fresco or use your favorite cheddar.
- These are the best mixing bowls. They come with lids, making the green pepper salad easy to store in the fridge.
- The salsa verde dressing can be made ahead and stored at room temperature for a few days.
Readers also love these easy salads…
- Mexican Pasta Salad with Chili Lime Dressing
- Creamy Pesto Pasta Salad
- Red Cabbage and Carrot Salad
- Mexican Salad with Ranch Dressing
- Best Caprese Salad Recipe
Try this pepper salad as a brunch side dish for these egg cheese and bacon breakfast tacos.
So let me know when you make this green pepper salad with salsa verde dressing. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.
Green Pepper Salad with Salsa Verde Dressing Recipe (Sip Bite Go)
Ingredients
Green Pepper Salad
- 3 green peppers diced
- 1/2 onion diced
- 2/3 cup cotija cheese crumbled
Salsa Verde Dressing
- 3 tbsp salsa tomatillo verde
- 1.5 tbsp olive oil
- 1.5 tbsp champagne vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, mix together green pepper salad ingredients (green peppers, onions, cotija cheese).
- Whisk together salsa verde dressing ingredients (salsa verde, olive oil, champagne vinegar, salt, and pepper) and set aside.
- Combine salsa verde dressing with green pepper salad. Serve immediately or chill in the fridge up to two days.
Video
Notes
- Serve this green pepper salad with a slotted spoon.
- Red wine vinegar can be substituted for champagne vinegar.
- Cotija cheese is mild, salty, and crumbles easily. You can find it at most grocery stores. For a substitute, try queso fresco or use your favorite cheddar.
- These are the best mixing bowls. They come with lids, making the green pepper salad easy to store in the fridge.
- The salsa verde dressing can be made ahead and stored at room temperature for a few days.
What a refreshing salad! I love how easy it is to make. It’s perfect for parties.
My neighbor just gave me a ton of green peppers from her garden. I am so making this!! Yummy!
The cotija compliments the green peppers really well. Can’t wait to make this.
We have some leftover salsa verde in the fridge so I’ll be making this salad tonight! Great idea! 🙂
This salad is perfect! I have a lot of green peppers in my garden so this is going on the table tonight. Thanks for sharing.
I can’t believe how lucky I am that I came across this recipe. I’ve got several green peppers in the fridge and I’ve been wondering what to do with them. This salad sounds perfect with out chicken tacos. And as if this is fate, we have the cotija cheese. Can’t wait for dinner.