Mini Bell Pepper Salad with Za’atar, Olives, and Fresh Dill
This mini sweet pepper salad comes together in about ten minutes with kalamata olives, fresh dill, and a simple lemon and za’atar dressing. A colorful, no-cook side dish that works any time of year.
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This one started with a bag of mini peppers I needed to use up and some za’atar left over from making Za’atar Rice with Roasted Veggies. I had a good amount of fresh dill growing in the herb box, so I decided to see what would happen if I threw it all together.
The first version was good. I have tweaked it a few times since then, and what you have here is the version I keep coming back to. The za’atar in the dressing is what makes it work. It adds a warm, herby note that pairs really well with the lemon and the natural sweetness of the peppers. Fresh dill ties everything together.
What I really like about this salad is that it holds up. You can make it ahead, let it sit for twenty minutes, and the flavors just get better. The peppers stay crisp, and the dressing settles into everything without making it soggy.
It has become one of our favorite sides when we want something a little different from the usual. It works alongside grilled chicken, a simple fish dinner, or as part of a spread on the counter. This one has definitely earned a permanent spot in the rotation.
Why You’ll Love This Recipe
- The whole salad comes together in about ten minutes with no cooking required.
- Mini sweet peppers stay crisp and hold up well even after the dressing goes on, so this is a great make-ahead option.
- The za’atar and lemon dressing is simple to put together but gives the salad a really distinctive, herby flavor.
- It works as a side dish, part of a mezze spread, or alongside grilled chicken or fish for an easy weeknight dinner.
- This salad looks beautiful on the table with all the color from the peppers.
What Makes This Recipe Work
- Slicing the peppers into rings rather than strips gives you more surface area for the dressing to cling to, so every bite has good flavor.
- Za’atar in the dressing is the ingredient that sets this apart from a standard lemon vinaigrette. It brings a warm, earthy note that works really well with the sweetness of the peppers.
- Fresh dill is important here. Dried dill does not have the same brightness and will make the salad taste flat in comparison.
- Letting the salad rest for fifteen to twenty minutes before serving gives the dressing time to meld with the vegetables. It tastes noticeably better after that short rest.
- Kalamata olives add a briny, savory element that balances the sweetness of the peppers and the tartness of the lemon.
What You’ll Need to Make This Fresh & Flavorful Summer Salad
- 16-ounce bag of mini bell peppers, stems removed and sliced into thin rings
- 1 cup grape tomatoes, halved or quartered, depending on size
- 2 green onions, chopped
- 2 cloves garlic, minced
- ½ cup kalamata olives, chopped
- ½ cup fresh dill, chopped
- 1 tsp za’atar
- ¼ cup lemon juice
- 3 TBSP olive oil
- Salt and pepper to taste
How to Make This Simple Mediterranean Salad Recipe
Prep the Vegetables
Remove the stems from the mini peppers and slice them into thin rings. Halve the grape tomatoes, chop the green onions, mince the garlic, roughly chop the kalamata olives, and chop the fresh dill. Add everything to a large bowl.
Add the Dressing
Pour the lemon juice and olive oil over the vegetables and sprinkle with the za’atar. Toss everything together until well coated. Season with salt and pepper to taste.
Let It Rest
Cover the bowl and let the salad sit for fifteen to twenty minutes before serving. This gives the dressing time to settle into the vegetables and the flavors to come together. Give it one more toss before serving.
Ingredient Highlights
- Kalamata olives bring a briny depth that balances everything else in the bowl. If you prefer a milder olive, Castelvetrano olives work well too.
- Za’atar is a Middle Eastern spice blend made from dried herbs, sesame seeds, and sumac. It has a warm, slightly earthy flavor that works beautifully in salad dressings. Most grocery stores carry it now, and it keeps well in the pantry.
- Mini sweet peppers are available year-round and are sweeter and more tender than full-size bell peppers. The mix of red, orange, and yellow makes the salad look really colorful on the table.
- Fresh dill gives the salad a brightness that dried dill just cannot replicate. If fresh dill is hard to find, fresh flat-leaf parsley is the best substitute.
Make It Your Way
- Add crumbled feta cheese on top just before serving for a little extra saltiness and creaminess.
- Toss in a handful of chickpeas to make the salad more filling and add some protein.
- Substitute fresh parsley for the dill if that is what you have on hand. The flavor will be slightly different but it works well.
- Add a pinch of sumac to the dressing along with the za’atar for a little extra tartness.
What to Serve With It
This salad works alongside a lot of different mains. It is especially good with anything that has bright, herby, or Mediterranean flavors.
- 20-Minute Greek Chicken Thighs with Artichokes and Olives is a natural pairing and the whole dinner comes together in well under thirty minutes.
- Greek-Style Chicken Meatballs with Couscous pairs really well with this salad. The flavors are in the same neighborhood and the whole plate feels cohesive.
- Broiled Artichoke Chicken with Feta is a simple, quick main that works really well alongside the brightness of this salad.
- Easy Greek Shrimp Bowls with Farro is another easy option that shares the same Mediterranean flavor profile.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, and it actually tastes better after it has had time to sit. You can make it a few hours ahead and keep it covered in the refrigerator. Give it a toss before serving. The peppers stay crisp for up to two days.
What can I use instead of za’atar?
Dried oregano is the closest substitute. It has a similar herby quality and works well with the lemon dressing. You could also use a pinch of dried thyme. The flavor will be slightly different but still very good.
Do I need to seed the mini peppers?
No, mini sweet peppers have very few seeds and a thin membrane, so there is no need to seed them before slicing. Just remove the stem end and slice into rings.
Can I use regular bell peppers instead?
You can. Slice them into thin strips or bite-sized pieces. The flavor will be similar, though mini sweet peppers tend to be a little sweeter and more tender than full-size peppers.
Simple Tips
- Slice the peppers into thin rings rather than strips so the dressing coats every piece evenly.
- Use freshly squeezed lemon juice rather than bottled. The flavor is noticeably brighter and makes a real difference in a simple dressing like this one.
- Do not skip the resting time. Fifteen to twenty minutes makes a meaningful difference in how the flavors come together.
- If you are making this for a gathering, you can prep all the vegetables a few hours ahead and add the dressing about twenty minutes before serving.
Final Thoughts
This is one of those recipes that looks more involved than it actually is. A bag of mini peppers, a handful of pantry staples, and about ten minutes of prep, and you have a salad that holds its own on any table.
If you enjoy Mediterranean-style sides, the Farro Salad with Shallot Vinaigrette and the Greek Village Salad are both worth having in the regular rotation.
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Refreshing Mediterranean Mini Bell Pepper Salad
Ingredients
- 16- ounce bag of mini bell peppers stems removed and sliced into thin rings
- 1 cup grape tomatoes halved or quartered, depending on size
- 2 green onions chopped
- 2 cloves garlic minced
- ½ cup kalamata olives chopped
- ½ cup fresh dill chopped
- 1 tsp za’atar
- ¼ cup lemon juice
- 3 TBSP olive oil
- Salt and pepper to taste
Instructions
- Remove stems from the mini peppers and slice into thin rings. Halve the grape tomatoes, chop the green onions, mince the garlic, roughly chop the olives, and chop the dill. Add everything to a large bowl.
- Pour the lemon juice and olive oil over the vegetables. Sprinkle with za’atar and toss until everything is evenly coated.
- Season with salt and pepper to taste.
- Let the salad rest for 15 to 20 minutes before serving. Toss once more and serve.
