Green Pepper Salad with Tomatoes is a delicious summer recipe. It’s easy to make this naturally vegan salad with only a few ingredients. And it’s a great choice to include as part of a plant-based Mediterranean diet.
I love summer produce!
Whenever I shop at the local farmers market, the variety of delicious tomatoes, peppers, and squash make my mouth water.
And they are all a healthy part of the Mediterranean diet.
While I don’t have a vegetable garden in my yard, I’m fortunate that my dear friends Sherri and Fred do.
Just look at some of the beautiful produce they gave me!
But I admit, when it comes to bell peppers, I usually pass up the green ones and choose red, yellow, or orange.
That is until I started making Green Pepper Salad.
Green Bell Peppers
Did you know that a green bell pepper contains only 31 calories yet has 169% of the recommended dietary allowance of vitamin C?
I learned this from Healthline’s excellent article Bell Peppers 101: Nutrition Facts and Health Benefits.
As members of the nightshade family, green bell peppers, also known as capsicum, are unripe.
That’s why they aren’t as sweet as the other colors.
But they are still delicious in their own way, and are high in vitamins and minerals including folate, potassium, and vitamins A, B6, E, and K1.
And bell peppers help prevent anemia and protect eye health.
Green Pepper Salad is easy to customize.
I kept this Green Pepper Salad simple and used only a handful of ingredients to make it:
- green bell peppers
- green olives
- fresh parsley
- olive oil
- red wine vinegar
- salt and pepper
I love the classic combination of bell peppers and tomatoes.
And you can use any type of tomatoes you have on hand.
If you can find heirloom tomatoes, I recommend trying them in this green pepper salad.
But salad tomatoes, Roma tomatoes, and even cherry tomatoes, all work well.
In addition, I enjoy the briny taste of green olives in this recipe.
But if you’re not a fan of green olives, try substituting black olives or even diced avocado.
You can also try other fresh herbs or green onions.
It’s easy to customize this salad to suit your tastes.
Green Pepper Salad with Tomatoes Recipe
To make this salad, simply combine the ingredients in a bowl and toss to combine.
If you don’t want to eat it right away, cover it and refrigerate it until ready to serve.
The leftovers will last for a couple of days.
I enjoy this Green Pepper Salad as a side with pasta or with picnic dishes, and it’s great for bringing to potlucks.
Or for a light lunch, try it with some crusty bread or pita bread and hummus.
If you love this recipe, please give it 5 stars!
Green Pepper Salad with Tomatoes
- 2 cups tomatoes, (heirloom varieties work especially well) cut in cubes
- 1 cup green bell peppers, cut in cubes
- 1 cup green olives, (with pimientos, such as Spanish Manzanilla)
- 1/4 cup fresh parsley, roughly chopped
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- salt and pepper, to taste
- Combine all the ingredients in a bowl and toss well.
- Refrigerate until ready to serve.