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Tomato Bell Pepper Green Olive Salad is a perfect side dish when summer produce is abundant. It’s easy to make with only a few ingredients. And it’s naturally vegan and gluten-free!
I love summer produce!
Whether you have your own garden, or you shop your local farmers market, the variety of delicious tomatoes, peppers, and squash make my mouth water.
We planted tomatoes in our yard a few times using some tips from the book Tomatomania!
While I haven’t been growing any vegetables lately, my dear friends Fred and Sherri have.
Just look at this basket I received from them!
When I saw the squash, I immediately decided to make Zucchini Chickpea Stew.
And I used some of the tomatoes and hot peppers to make fresh salsa.
I also used some of the heirloom tomatoes to make Watermelon Tomato Basil Salad.
Then I decided to create this Tomato Bell Pepper Green Olive Salad!
Because when you have freshly picked produce, you don’t want any of it to go to waste.
And I just love the flavor combination of the sweet tomatoes and peppers with the briny olives.
Plus it’s such a healthy salad.
Did you know that a green bell pepper contains only 24 calories yet has 159% of the recommended dietary allowance of vitamin C?
They’re also a great source of other vitamins and minerals plus dietary fiber.
Of course if you prefer other ingredients, this salad is highly adaptable.
If you don’t like green bell peppers, try another color like yellow, orange, or red.
Not a fan of green olives? Substitute black olives or even avocado.
The possibilities are endless!
If you can use heirloom varieties when making this Tomato Bell Pepper Green Olive Salad, I highly recommend it.
Maybe you or a neighbor grow some in your backyard.
Or if you shop at your local farmers market, you are bound to see some in every color imaginable.
Even large supermarkets are stocking them these days.
But any of your favorite tomatoes will be delicious in this simple salad.
I like to serve it with Creamy Sundried Tomato Pasta or Cherry Tomato Penne Pasta.
Or it’s nice as a part of a trio of salads along with Marinated Artichoke Hearts Pasta Salad and Middle Eastern Bean Salad (Balela).
In addition I love it for lunch with a side of crusty sourdough bread.
Now let’s make Tomato Bell Pepper Green Olive Salad!
Food for thought (Please leave a comment!):
- Do you grow your own produce?
- What are your favorite summer vegetables?
- What are your favorite salads?
Tomato Bell Pepper Green Olive Salad
Ingredients
- 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 parsley (fresh) chopped
- 1 Tablespoon red wine vinegar
- 1 Tablespoon olive oil
- salt to taste
Instructions
- Combine all the ingredients in a bowl and toss well.
- Refrigerate until ready to serve.
Sherri
So impressed with how you have made the most of that veggie basket, Amy! My favorite summer vegetables are cherry tomatoes, corn, cucumbers, and sweet peppers. With this recipe I would probably use the pretty yellow peppers that are finally starting to ripen in our garden. This year we didn’t grow any cucumbers, so I’m hoping for some next year. So glad you post a lot of gluten-free recipes. I’m discovering once again that my body does better without it. I had regular pasta dinners two nights in a row recently, and I had so much congestion that night when I slept.
Amy
Thanks Sherri! Your veggies are the best! And yes, all my recipes are GF.
Jenna JM
Absolutely KILLER! Added some chopped green onions, eliminated the oil since we are WFPBNO, and it is simply one of the best salads of the Summer!
Thank YOU so much for this recipe!
Amy
This makes me so happy, Jenna! I’m going to try your version next time. Thank you! 🙂