Bell Pepper Salad with Mini Sweet Peppers
This crunchy side salad bursts with bright flavor and vibrant color. While this gluten-free and vegan dish comes together in minutes, the flavors get even louder with a 20-minute rest. Set it aside while you prepare an easy main dish.
Servings: 6
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 marinated 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
- 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.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
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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