Best Bell Pepper Tomato Salad Recipes

BELL PEPPER, TOMATO, AND FETA SALAD

Bell Pepper, Tomato, and Feta Salad image

I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.

Provided by barbara

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

3 tomatoes, cored and chopped
1 red bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
½ onion, thinly sliced
3 ounces crumbled feta cheese, or to taste
4 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon white sugar
1 pinch freshly ground black pepper to taste

Steps:

Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.

Nutrition Facts : Calories 222 calories, Carbohydrate 10.2 g, Cholesterol 18.9 mg, Fat 18.9 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 826 mg, Sugar 6.3 g

BELL PEPPER-TOMATO SALAD

Bell Pepper-Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons olive oil, 1 teaspoon hot sauce, the juice of 1/2 lemon, 1 grated garlic clove, 1/4 cup chopped parsley and 1/2 teaspoon kosher salt in a bowl; season with pepper. Thinly slice 2 green bell peppers and cut 3 plum tomatoes into wedges; toss with the dressing.

TUNISIAN BELL PEPPER, TOMATO, TUNA AND EGG SALAD

Tunisian Bell Pepper, Tomato, Tuna and Egg Salad image

Categories Salad Egg Tomato Appetizer Quick & Easy Lunch Tuna Bell Pepper Summer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 green or red bell peppers
2 medium tomatoes
3 hard-boiled eggs, peeled, quartered
1 6 1/8-ounce can tuna packed in water, drained
2 tablespoons drained capers
3 tablespoons olive oil
3 tablespoons fresh lemon juice

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers; cut into strips.
Preheat broiler. Place tomatoes on baking sheet. Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes. Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.

RED BELL PEPPER AND TOMATO SALAD

Red Bell Pepper and Tomato Salad image

Provided by Dorie Greenspan

Categories Salad Pepper Tomato Appetizer Side No-Cook Picnic Quick & Easy Spring Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

24 grape or cherry tomatoes, halved
1/2 cup 1/4-inch cubes red bell pepper
1/3 cup 1/4-inch cubes drained roasted red pepper from jar
3 tablespoons extra-virgin olive oil
1/2 teaspoon white wine vinegar
Pinch of ground cumin

Steps:

Combine all ingredients in medium bowl. Season salad with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature, tossing occasionally.)

MUENSTER CHEESE SOUFFLé WITH RED BELL PEPPER AND TOMATO SALAD

Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad image

Provided by Dorie Greenspan

Categories Milk/Cream Cheese Egg Pepper Tomato Appetizer Bake Lunch Fall Winter Bon Appétit Vegetarian Pescatarian Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/4 cups whole milk
1 1/2 tablespoons butter
3 tablespoons all purpose flour
1/4 teaspoon ground cumin
Panko (Japanese breadcrumbs)*
3 large eggs, separated
1 cup 1/3-inch cubes rindless French Muenster cheese (about 4 ounces)
Red Bell Pepper and Tomato Salad

Steps:

Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. (Soufflé base can be made ahead. Press plastic wrap onto surface. Let stand 2 hours or chill 1 day. Bring to room temperature before using.)
Preheat oven to 400°F. Butter 4- to 5-cup soufflé dish; coat inside with panko. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry.
Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.
Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.
*Available at some supermarkets and at Asian markets.