Tip #1 : You can wash and prep the veggies a day in advance and store them in the fridge in a closed container so that when you are ready to cook the salad, it will take you a few minutes to finish making it

Tip #2 : Cutting peppers into ring shape pieces. To start, lay the pepper on it’s side on a cutting board. Using a sharp knife, slice off about half inch piece from the stem end and another half inch piece from the bottom of the pepper. You can use the ends for snacking or put them in soups or stews

Tip #3 : Slicing Peppers, start with cutting a half inch off the top and bottom of the bell pepper and reserve for other use. Then cut two vertical slits though the flash. Open up the bell pepper and use the knife to remove the core. Lay the pepper halves on the cutting board with the skin down, and use a sharp knife to thinly slice into strips

Tip #4 : Dicing the peppers. Again start by cutting a half inch off the top and bottom of the bell pepper. Cut two vertical slits through the flesh of the pepper. Open the pepper and start to use the knife to remove the core. Lay the pepper halves on the cutting board with the skin side down and use a sharp knife to cut into strips. Rotate pieces by 90 degrees and cut strips into the size you desire. You can dice the ends of the pepper to get even more peppers

Tip #5 : Selecting Bell Peppers. You want peppers that feel firm and heavy, looks glossy with a deep color, that has very little blemishes and is in season