Recipes
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Tomato, Pepper & Olive Salad
Tomato, Pepper & Olive Salad
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Kitchen View

Ingredients

  • 3 bell peppers (red, orange, yellow, or green), cut into thin strips
  • 1 jar (7 ounces) pimiento-stuffed olives, chopped (about 1¼ cups)
  • 1 cup sliced red onion
  • 1 cup chopped celery
  • ¼ cup Dierbergs olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon dried oregano
  • Coarse salt and freshly ground black pepper
  • 1 carton (12 ounces) miniature heirloom tomatoes, halved

Directions

In large bowl, combine peppers, olives, onion, and celery.

 

In 1-cup glass measure, stir together olive oil, vinegar, oregano, salt, and pepper; pour over pepper mixture.

 

Cover and chill at least 4 hours or overnight to develop flavors. Just before serving, stir in tomatoes.

Nutrition Information

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 110
Cholesterol: 0 mg
Fat: 9 g
Sodium: 494 mg
Carbohydrates: 0 g
Protein: 1 g
Fiber:
Saturated Fat: N/A
Kitchen View

Tomato, Pepper & Olive Salad

Ingredients

  • 3 bell peppers (red, orange, yellow, or green), cut into thin strips
  • 1 jar (7 ounces) pimiento-stuffed olives, chopped (about 1¼ cups)
  • 1 cup sliced red onion
  • 1 cup chopped celery
  • ¼ cup Dierbergs olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon dried oregano
  • Coarse salt and freshly ground black pepper
  • 1 carton (12 ounces) miniature heirloom tomatoes, halved

Directions

In large bowl, combine peppers, olives, onion, and celery.

 

In 1-cup glass measure, stir together olive oil, vinegar, oregano, salt, and pepper; pour over pepper mixture.

 

Cover and chill at least 4 hours or overnight to develop flavors. Just before serving, stir in tomatoes.

Nutrition Information

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 110
Cholesterol: 0 mg
Fat: 9 g
Sodium: 494 mg
Carbohydrates: 0 g
Protein: 1 g
Fiber:
Saturated Fat: N/A