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–+ servings
Overhead view of bowl of green pepper salad with tomatoes, green olives, and fresh parsley.
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5 from 6 votes

Green Pepper Salad with Tomatoes

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.
Course Salad, Side Dish
Cuisine Fusion, Mediterranean
Special diet gluten-free, nut-free, soy-free, vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 103kcal
Author Amy Katz

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
US Customary - Metric

Instructions

  • Combine all the ingredients in a bowl and toss well.
  • Enjoy right away or cover and refrigerate until ready to serve.

Notes

Leftover salad can be covered and refrigerated for up to 3 days.

Nutrition

Calories: 103kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 534mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1207IU | Vitamin C: 45mg | Calcium: 34mg | Iron: 1mg