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5 from 19 votes

Bell Pepper Salad

This crunchy side salad bursts with bright flavor and vibrant color. While this simple salad comes together in minutes, the flavors get even louder with a 20-minute rest. Set it aside while you prepare an easy main dish.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Meditrranean
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Author: Suzy Karadsheh

Ingredients

  • 1 pound mini sweet peppers (any color or a mix), stemmed and thinly sliced into rings
  • 6 Campari tomatoes, stemmed and quartered
  • 2 scallions, trimmed and chopped (both white and green parts)
  • 1/2 cup chopped fresh dill fronds
  • 1 small garlic clove, minced
  • 6 to 8 olives, (green or Kalamata), pitted and roughly chopped
  • 1 teaspoon sumac (optional)
  • Kosher salt
  • Ground black pepper
  • 1 large lemon, zested and juiced
  • 3 tablespoons extra virgin olive oil

Instructions

  • Mix the salad. In a large bowl, combine the bell peppers, tomatoes, scallions, dill, garlic, and olives. Sprinkle with the sumac and a large pinch of salt and pepper (about ½ teaspoon each).
  • Dress the salad. Add the lemon zest and juice along with the olive oil and give it a good toss. Taste and adjust the seasoning.
  • Rest and serve. If you have time, set aside for 20 minutes or so before serving to allow the flavors to meld.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and sumac used in this recipe.
  • Feel free to substitute the Campari tomatoes with whatever sweet, juicy ripe tomatoes are available. Cherry or grape tomatoes, sliced in half, are a great option.

Nutrition

Calories: 107.4kcal | Carbohydrates: 9.5g | Protein: 1.8g | Fat: 8.1g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.6g | Sodium: 72.1mg | Potassium: 375mg | Fiber: 3.2g | Sugar: 5.4g | Vitamin A: 3245.3IU | Vitamin C: 119mg | Calcium: 30.3mg | Iron: 1mg

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