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Bell Pepper Salad With Mini Sweet Peppers

Suzy Karadsheh
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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Side Dish
Cuisine Mediterranean, vegetarian
Servings 6 People
Calories 107.4 kcal


  • 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)
  • ½ Cups chopped fresh dill fronds
  • 1 small garlic clove minced
  • 6 to 8 marinated olives green or Kalamata, pitted and roughly chopped
  • 1 tsp sumac optional
  • ▢ Kosher salt
  • ▢ Ground black pepper
  • 1 large lemon zested and juiced
  • 3 tbsp extra virgin olive oil


  • 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 be


  • 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.
this recipe is sponsored by Mediterranean Supermarket 
Keyword mediterranean cuisine, mini peppers salad, summer salad