Refreshing Mediterranean Mini Bell Pepper Salad
Mini sweet peppers, sliced into rings, tossed with Kalamata olives, fresh dill, and a simple lemon and za'atar dressing. A quick,no-cook side dish that works any time of year.
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.
Nutrition
Calories: 109kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 183mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2961IU | Vitamin C: 108mg | Calcium: 27mg | Iron: 1mg
Servings: 6
Calories: 109kcal