Best Tomato And Green Pepper Salad Recipes

Green Pepper and Tomato Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

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 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full

Steps:

Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, 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.

Tomato, Cucumber, and Green Pepper Chopped Salad image

Provided by swissms

Categories Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1 large garlic clove, minced
6 tablespoons olive oil
1 small head romaine lettuce, cut into thin ribbons
12 ounces tomatoes, seeded and diced
1 (12 ounce) cucumbers, peeled, seeded and diced
1 green bell pepper, diced
3 green onions, chopped
2 cups fresh whole mint leaves

Steps:

Mix lemon juice and garlic in large bowl. Whisk in oil. Add remaining ingredients; toss. Season with salt and pepper.

Nutrition Facts : Calories 170.4, Fat 14.1, SaturatedFat 2, Sodium 17.2, Carbohydrate 11.1, Fiber 4.4, Sugar 4.5, Protein 2.8

TOMATO, CUCUMBER, AND GREEN PEPPER CHOPPED SALAD image

Yield 6 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
1 large garlic clove, minced
6 tablespoons olive oil
1 small head of romaine lettuce, cut into thin ribbons
12 ounces tomatoes, seeded, diced
1 12-ounce cucumber, peeled, seeded, diced
1 green bell pepper, diced
3 green onions, chopped
2 cups fresh whole mint leaves

Steps:

Mix lemon juice and garlic in large bowl. Whisk in oil. Add remaining ingredients; toss. Season with salt and pepper.

Tomato and Green Pepper Salad image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

2 preserved lemons** (See Cook's Note)
5 large ripe tomatoes, peeled, skinned and diced medium
4 green cubanero peppers** (long green peppers), roasted and diced the same size as tomatoes
1 garlic clove, finely minced
1 tablespoon ground cumin, toasted
1/2 cup lemon juice
1 tablespoon Harissa**
1 cup tomato juice
2 tablespoons parsley, chopped
Salt and pepper to taste

Steps:

Remove rind from preserved lemons. Julienne rind and discard the rest of the lemon. In a large bowl combine all the ingredients, including lemon rind, and allow to marinate for an hour. Check seasoning. Serve at room temperature