| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 10g | 1.5g | 7g |
| sugars | fibre | protein | salt |
| 4g | 3g | 2g | 1g |
Growing up in Seattle, I had the opportunity to experience a rich tapestry of flavors from both the Pacific Northwest and my Japanese heritage. One of the dishes that combines simplicity with vibrant flavors is the Green Pepper and Tomato Salad. It’s a beautiful combination of fresh, crunchy green peppers with the juicy burst of vine-ripened tomatoes, and it always transports me back to lazy summer afternoons spent in my grandmother’s garden.
A Burst of Freshness
This salad is a modern twist on the classic Mediterranean flavors that I am particularly fond of. The key lies in the freshness of the ingredients: the crispness of green peppers, the rich sweetness of tomatoes, and the sharp zing of red onions. Toss them together with some extra virgin olive oil, red wine vinegar, and parsley, and you have a dish that is as flavorful as it is refreshing. What’s not to love?
Health Benefits
From a health standpoint, the Green Pepper and Tomato Salad is a nutritional powerhouse. Green peppers are an excellent source of vitamins A and C, which are great for your immune system and skin health. Tomatoes bring in their own load of antioxidants, particularly lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. The inclusion of red onions adds anti-inflammatory properties, while parsley is packed with vitamins K, C, and A. Olive oil and red wine vinegar not only enhance the flavor but also bring their own array of health benefits, like antioxidant properties and healthy fats.
Perfect Pairings
This salad pairs wonderfully with a variety of main courses. It’s similar to dishes like Greek salad or even the classic Italian Caprese, but it has its own unique twist. I love serving it alongside grilled fish or chicken for a light and balanced meal. It also works well as a starter or side dish in a multi-course dinner. The versatility of this salad is part of what makes it so special.
The Green Pepper and Tomato Salad is more than just a recipe; it’s a celebration of fresh ingredients and the melding of different culinary traditions. I hope you enjoy making it and, more importantly, savoring it as much as I do.
What You’ll Need
- 3 large green peppers, diced
- 4 large tomatoes, chopped
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Method
Step One
Wash and prepare the vegetables. Dice the green peppers, chop the tomatoes, and thinly slice the red onion.
Step Two
In a large mixing bowl, combine the diced green peppers, chopped tomatoes, sliced red onion, and chopped fresh parsley.
Step Three
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, black pepper, and dried oregano until well combined.
Step Four
Pour the dressing over the vegetable mixture in the large mixing bowl.
Step Five
Toss the salad gently to ensure all ingredients are well coated with the dressing.
Step Six
Let the salad sit for at least 15 minutes to allow the flavors to meld together. Serve and enjoy!
