Tomato and Pepper Salad

Tomato and Pepper Salad


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


2 h 15 m servings 32 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. 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.
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Your rating



  1. 60 Ratings


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 inst...

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 mi...

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

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 wen...


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 ...

This recipe is great on it's own - a nice spotlight on good, fresh veggies. It's also a great base recipe for using your favorite fresh herbs, cheeses, vinegars... Thanks so much!

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

Add Mediterrean flavored Feta crumbles for extra flavor