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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 vegan salad with only 6 ingredients in 15 minutes.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Fusion, Mediterranean
Special diet:
gluten-free, nut-free, soy-free, vegan
Servings:
4
Calories:
103
kcal
Author:
Amy Katz
Equipment
Tomato Knife
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:
103
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Sodium:
534
mg
|
Potassium:
278
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1207
IU
|
Vitamin C:
45
mg
|
Calcium:
34
mg
|
Iron:
1
mg