Celebrate summer produce with this vibrant and tangy green pepper tomato salad. Colorful, crisp, zesty and refreshing, this bright salad will be your new go-to warm-weather side dish.
Green Pepper Tomato Salad
Freshly picked sun-ripened tomatoes—sweet, impossibly juicy and bursting with savory flavor—are one of summer’s greatest pleasures. If you’re looking to add to your list of healthy summer salads, this green pepper tomato salad is a must. It’s a simple, vibrant way to showcase the seasonal stars, paired with the crisp, grassy crunch of green bell peppers. Tangy, colorful and full of fresh flavor, the salad is a welcome addition to any cookout, picnic or weeknight table, and it’s a delicious way to make the most of garden vegetables or farmers market finds.
Green Pepper Tomato Salad Ingredients
- Tomatoes
- Green pepper
- Celery
- Red onion
- Cider vinegar
- Sugar
- Salt and pepper
Directions
Step 1: Prepare the salad
In a large bowl, combine the tomatoes, green pepper, celery and onion.
Step 2: Make the dressing
In a small bowl, whisk together the vinegar, sugar, salt and pepper. Pour the dressing over the tomato mixture and stir to combine everything.
Step 3: Chill and serve
Cover the bowl and refrigerate the salad for at least two hours, stirring occasionally. Serve with a slotted spoon.
How to Store Green Pepper Tomato Salad
To ensure freshness and prevent spoilage, store any leftover salad in airtight containers in the refrigerator. The salad will stay fresh for two to three days, though the peppers will soften and the tomatoes may become mushy over time.
Green Pepper Tomato Salad Tips
What kind of tomatoes should I use to make this salad?
The easiest answer? Use the ripest, freshest tomatoes you can find. Any type of tomato will work, but for maximum flavor, try juicy beefsteaks, colorful heirloom tomatoes, or sweet cherry or grape tomatoes.
What pairs well with green pepper tomato salad?
The bright, zesty flavor of this salad makes it a natural partner for smoky grilled meats and shellfish. It also pairs well with breads and cheeses—think garlic-tomato bruschetta and rustic grilled panzanella salad.
Can I make green pepper tomato salad a main dish?
Absolutely! Add grilled shrimp, arugula or fresh spinach to turn this into a satisfying entree salad. Or, toss it with cooked farfalle pasta and creamy burrata for a hearty dish that works served hot or cold.
Ingredients
- 3 medium tomatoes, seeded and chopped
- 1 medium green pepper, chopped
- 1 celery rib, thinly sliced
- 1/2 cup chopped red onion
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture.
- Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
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My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia
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