READY IN 2¼ hrs

Tomato and Pepper Salad

Read Reviews (42)

"I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend." — STACYLYNN130

Directions

In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

Kitchen-Friendly View

PREP 15 mins
READY IN 2 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 11, 2009

I love this salad! Great fresh taste and almost calorie free! I added about 1/4 cup chopped red onion and subbed 1/2 red pepper for 1/2 of the green pepper. Also used a packet of Splenda instead of sugar and red wine vinegar. Terrific!

—COGRANDMA4

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Most Helpful Critical Review

Aug 04, 2009

This salad is good but not outstanding. I added an extra tablespoon sugar because the vinegar can be pretty strong. This would be a good salad to add ingredients like feta or dill or basil to.

—MPEPLIN

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51 Ratings

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Jan 09, 2006

Great salad so simple to prepare ahead then just pop it in the fridge and forget about it until you want to serve it. I put all the dressing ingredients in a screwtop jar and shook it well to mix them. I will make this again with some modifications I'll use a tablespoon less vinegar next time and omit the celery but that's because my family don't like celery much. Thanks.

—KEZ

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Jan 04, 2006

Good but not extremely exciting. Add Feta for a little zip

—WOODSTCK

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Apr 06, 2009

Really good! Followed reviewers suggestions to use balsamic vinegar instead of white, add garlic and herb Feta cheese and red onion and omit celery. We thought it had plenty of flavor. It went really well with a greek themed dinner. Calamata olives might go well with this if you still want more flavor... Will definitely make again!

—Toasty Mama

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Jan 01, 2006

delicious!

—TammieXL

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Jul 27, 2009

This was a nice cool, refreshing salad. I did use home grown cherry tomatoes and home grown cucumbers that were given to me. I made 2 bowls, one I added fresh dill. They were both very good and my family loved them both. This is a good way to use up garden vegetables and it goes with any meal. It taste best when you let mariande for several hours. Try it, you will like it!!

—Karen

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Jun 03, 2006

I added a little red onion, too. Very good!

—kel

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Nutrition

Calories
32 kcal
2%

Carbohydrates
7.4 g
2%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
1.4 g
6%

Protein
1.1 g
2%

Sodium
204 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato and Pepper Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 32
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 204mg 8 %
** Potassium 269mg 8 %
Total Carbohydrates 7.4g 2 %
Dietary Fiber 1.4g 6 %
Protein 1.1g 2 %
Sugars 5.1g
Vitamin A 13 %
Vitamin C 42 %
Calcium 2 %
Iron 4 %
** Thiamin 6 %
** Niacin 5 %
** Vitamin B6 7 %
** Magnesium 6 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.