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Green Pepper Salad with Tomatoes
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.
Course
Salad
Cuisine
Mediterranean
Prep Time
15
minutes
Total Time
15
minutes
Servings
4
Calories
102
kcal
Author
Amy Katz
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
US Customary
-
Metric
Instructions
Combine all the ingredients in a bowl and toss well.
Refrigerate until ready to serve.
Notes
Leftover salad can be refrigerated in a covered container for a few days.
Nutrition
Calories:
102
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
532
mg
|
Potassium:
276
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1205
IU
|
Vitamin C:
45.1
mg
|
Calcium:
34
mg
|
Iron:
0.7
mg