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Green Pepper and Tomato Salad


  • 2 green bell peppers, seeded and cut into 1 1/2-inch dice
  • 3 vine-ripe tomatoes, seeded and diced
  • 1 small onion, chopped
  • 1 large clove garlic, finely chopped
  • 1/2 cup flat-leaf parsley leaves, coarsely chopped
  • 1/2 lemon, juiced (1 tablespoon)
  • 1 tbl red wine vinegar
  • 3 tbl extra-virgin olive oil
  • coarse salt and black pepper
  • 1 tsp ground cumin, 1/2 a palm full


1. Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your bare hands.

2. Squeeze lemon juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut it in half. Squeeze the juice of the lemon with the lemon half sitting upright. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit.

3. Sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

Adapted from The Food Network (Rachel Ray)

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