Green Pepper Salad with Tomatoes is a delicious summer recipe. It's easy to make this vegan salad with only 6 ingredients in 15 minutes. Green olives add the perfect tangy flavor to this simple dish.
Green bell peppers tend to be reserved for recipes like cold Spanish gazpacho soup, black bean chili, and Rasta pasta, where they play a supporting role.
But this versatile vegetable deserves to take center stage from time to time, like in this Mediterranean-inspired Green Pepper Salad. The rest of the cast includes ripe tomatoes, briny green olives, and herbaceous fresh parsley.
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Why you'll love this recipe
- It only requires 6 ingredients (plus salt and pepper) and is ready to eat in under 15 minutes.
- It's a delicious way to enjoy green bell peppers.
- It can be easily customized to suit your tastes.
Ingredients
- Tomatoes: Any variety can be used, but I recommend heirloom tomatoes if they are available.
- Green bell peppers
- Green olives
- Fresh parsley: Italian flat leaf or curly.
- Olive oil
- Red wine vinegar
- Salt and pepper
Variations
This salad without lettuce is easy to customize to suit your tastes.
- Try different varieties of tomatoes such as salad tomatoes, Roma, or cherry tomatoes, or use other colors like yellow or orange.
- If you don't care for green olives, use black or Kalamata olives in their place, or simply omit them.
- Add cubed avocado.
- Use different fresh herbs such as fresh dill or basil.
- Add other raw veggies to the salad such as cucumbers or onions.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Instructions
To make Green Pepper Salad, simply combine the ingredients in a bowl and toss well to combine. You can enjoy it right away or refrigerate it for later.
Serving suggestions
As you may imagine, Green Pepper Salad pairs well with a variety of other dishes. I particularly enjoy it with some crusty Bread SRSLY vegan gluten-free sourdough bread. Use code veggiessavetheday to get $5 off your first order.
And it's wonderful with your favorite plant-based pasta like lemon artichoke pasta or avocado pesto.
Or serve it with vegan grilled dishes like grilled cauliflower chickpea curry or teriyaki tofu kabobs.
Storing
Leftover green pepper salad can be covered and refrigerated for up to 3 days.
Recipe FAQs
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 like red.
Compared to red bell peppers, green are less sweet and have a slightly bitter flavor. This makes them pair especially well with sweet tomatoes.
While red contains the most nutrients since it's the ripest, according to Healthline's article Bell Peppers 101: Nutrition Facts and Health Benefits, a green bell pepper contains only 31 calories yet has 169% of the recommended dietary allowance of vitamin C. And they are high in vitamins and minerals including folate, potassium, and vitamins A, B6, E, and K1. In addition, bell peppers help prevent anemia and protect eye health.
More vegan salad recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Green Pepper Salad with Tomatoes
Equipment
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)
- ¼ 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.
- Enjoy right away or cover and refrigerate until ready to serve.
Notes
Nutrition
Nutritional information is an estimation only.
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 FANTASTIC! 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.