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!
Summer Produce
Whenever I have summer squash, I love to make Zucchini Chickpea Stew, Pasta with Zucchini, and Zucchini Stew with Potatoes.
And I absolutely love tomatoes, especially in Watermelon Tomato Basil Salad, Mediterranean Cucumber Salad, and Pan Roasted Tomato Pasta.
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:
- tomatoes
- 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
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 fresh parsley, roughly chopped
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- salt and pepper, to taste
Instructions
- Combine all the ingredients in a bowl and toss well.
- Refrigerate until ready to serve.
Jane
I don’t like olives what can I substitute for olives instead to make this recipe?
Amy Katz
Hi Jane! Diced avocado is a great substitute for the olives.
Ali
Wonderful combination. Delicious salad.
Amy Katz
Thank you, Ali! I’m so glad you enjoyed it.
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! 🙂
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.