Tomato and Pepper Salad

Tomato and Pepper Salad

47 Reviews 6 Pics
  • Prep

    15 m
  • Ready In

    2 h 15 m
STACYLYNN130
Recipe by  STACYLYNN130

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (47)

Rate This Recipe
COGRANDMA4
44

COGRANDMA4

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!

KEZ
24

KEZ

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.

WOODSTCK
21

WOODSTCK

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 32 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 7.4 g
  • 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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