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.
  • 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 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


    • 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.
  • 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.

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