Tomato and Bell Pepper Salad With Herbs – Fresh and Easy

This Tomato and Bell Pepper Salad with herbs is the kind of dish you’ll crave on warm days and still appreciate in the middle of winter. It’s crisp, juicy, and loaded with color. The herbs lift everything with a burst of aromatics, while a simple dressing ties it all together.

You can serve it alongside grilled meats, tuck it into a sandwich, or enjoy it on its own for a light lunch. Best of all, it comes together fast and uses everyday ingredients.

What Makes This Tomato and Bell Pepper Salad Special

This salad is a celebration of texture and freshness. The sweet crunch of bell pepper pairs perfectly with the juicy, slightly acidic bite of tomatoes.

Herbs—like parsley, basil, and mint—bring fragrance and complexity without extra effort. A bright, lemony dressing keeps it clean and light rather than heavy or oily. It’s the kind of recipe that looks impressive but takes very little skill or time.

Ingredients for Tomato and Bell Pepper Salad

• Tomatoes: 4 medium ripe tomatoes (vine-ripened or heirloom if available)
• Bell peppers: 2 large (mix colors: red, yellow, or orange for sweetness; green for a mild bitterness)
• Cucumber: 1 small (optional, for extra crunch)
• Red onion or shallot: 1 small
• Fresh herbs: 1 cup loosely packed mixed herbs (parsley, basil, mint, and/or cilantro)
• Extra-virgin olive oil: 3 tablespoons
• Fresh lemon juice: 2 tablespoons (or red wine vinegar)
• Garlic: 1 small clove, finely grated or minced
• Salt: Kosher or sea salt, to taste
• Black pepper: Freshly ground, to taste
• Optional add-ins: Crumbled feta, capers, olives, toasted pine nuts, or chili flakes

Instructions for Tomato and Bell Pepper Salad

1. Prep the tomatoes: Core and cut the tomatoes into bite-size wedges or thick slices.If they’re very juicy, lightly squeeze out excess seeds to keep the salad from getting watery.
2. Slice the peppers: Remove stems, seeds, and membranes. Cut into thin strips or small squares for easy eating and good texture.
3. Optional cucumber: If using, peel if the skin is thick. Slice lengthwise, scoop out seeds with a spoon, then cut into half-moons.
4. Onion for bite: Slice the red onion or shallot very thin.If you want a milder flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
5. Herbs, lots of them: Rinse and pat dry. Roughly chop parsley; tear basil; finely slice mint. You want visible pieces, not a paste.
6. Make the dressing: In a small bowl, whisk olive oil, lemon juice, garlic, a pinch of salt, and a few grinds of black pepper.Taste and adjust acid or salt. It should be bright and lively.
7. Toss gently: Add tomatoes, peppers, cucumber (if using), and onion to a large bowl. Pour over the dressing and toss with a light hand to avoid crushing the tomatoes.
8. Add the herbs: Scatter the herbs over the top and toss again just until combined.Taste and adjust seasoning. If adding feta, olives, or capers, fold them in now.
9. Rest briefly: Let the salad sit for 5–10 minutes so flavors mingle. Serve at room temperature for best taste.

Storage Instructions for Tomato and Bell Pepper Salad

This salad is best the day it’s made.

The vegetables stay crisp and the herbs remain vibrant. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Before serving again, drain any excess liquid and add a splash of lemon juice and a drizzle of olive oil to freshen it up.

If you plan to make it ahead, keep the dressing, chopped herbs, and cut vegetables separate.

Combine and dress right before serving to protect texture and color. Avoid freezing—fresh vegetables and herbs don’t hold up well in the freezer.

Why This Tomato and Bell Pepper Salad is Good for You

• Rich in vitamins: Tomatoes and bell peppers bring vitamins C and A, which support immune health and eye health.
• Antioxidants: Lycopene in tomatoes and various carotenoids in peppers help fight oxidative stress.
• Healthy fats: Extra-virgin olive oil adds heart-friendly monounsaturated fats and helps your body absorb fat-soluble vitamins.
• Low in calories, high in fiber: You’ll feel satisfied without feeling weighed down.
• Fresh herbs: Parsley, basil, mint, and cilantro contribute phytonutrients and add flavor without extra sodium.

Pitfalls to Watch Out For

• Watery salad: Overly ripe tomatoes or skipping the quick squeeze can lead to excess liquid. Use firm, ripe tomatoes and don’t overdress.
• Bland flavor: Under-seasoning is common.Salt in layers—season the dressing and taste after tossing.
• Overchopping herbs: Finely mincing can bruise them and dull the flavor. Keep the cut rough and gentle.
• Too much onion bite: If your onion is strong, soak it in cold water. This keeps the salad balanced.
• Heavy hand with oil: The goal is glossy, not greasy.Start with the measured amount and add only if needed.

Alternatives to Tomato and Bell Pepper Salad

• Change the acid: Swap lemon juice for red wine vinegar, sherry vinegar, or lime juice for a different twist.
• Different herbs: Try dill for a Mediterranean vibe or tarragon for a soft, anise-like note.
• Add protein: Crumbled feta, grilled halloumi, chickpeas, or shredded rotisserie chicken turn it into a full meal.
• Make it spicy: Add sliced fresh chili, chili flakes, or a dash of hot sauce.
• Crunch factor: Toasted pine nuts, almonds, or pumpkin seeds add texture and richness.
• No onion: Substitute thinly sliced scallions or chives for a gentler onion flavor.
• Tomato swap: In winter, cherry or grape tomatoes are often sweeter and less watery than large tomatoes.

FAQ

Can I make this salad ahead of time?

Yes, but keep components separate. Cut the vegetables and herbs and store them separately, and keep the dressing in a jar. Combine and dress right before serving for the best texture.

What’s the best tomato for this recipe?

Use ripe but firm tomatoes.

Heirlooms, vine-ripened, or good-quality cherry tomatoes work well. Avoid very soft tomatoes, which tend to make the salad watery.

Do I have to use multiple colors of bell peppers?

No, but a mix of red, yellow, and orange gives better sweetness and color. Green peppers have a slightly bitter note, which some people love for contrast.

How do I keep the herbs from turning dark?

Dry them well before chopping, use a sharp knife, and add them near the end.

Acid from the dressing also helps preserve color for a little while.

Can I skip the garlic?

Absolutely. The salad is still bright without it. If you want a hint of garlic without the bite, rub the mixing bowl with a cut clove instead.

What can I serve this with?

Grilled chicken, fish, or steak; roasted potatoes; crusty bread; or a simple grain like quinoa or couscous.

It also makes a great topping for toast with a swipe of ricotta.

Is there a way to make it more filling without adding meat?

Add beans (chickpeas or cannellini), cubes of avocado, or a handful of cooked farro or barley. Feta or halloumi also adds protein and richness.

How do I balance the acidity if the dressing tastes too sharp?

Add a splash more olive oil and a pinch of salt. You can also stir in a tiny bit of honey to soften the edges without making it sweet.

Can I use dried herbs?

Fresh herbs are best here.

If you must use dried, use them sparingly—about a third of the amount—and add them to the dressing to let them rehydrate a bit.

In Conclusion

This tomato and bell pepper salad with herbs is fresh, colorful, and simple to make. It highlights everyday ingredients and turns them into something bright and satisfying. Keep the technique gentle, the seasoning confident, and the herbs generous.

With those basics, you’ll have a salad that fits any table, any day of the week.

Tomato and Bell Pepper Salad With Herbs - Fresh, Bright, and Easy

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

  

• Tomatoes: 4 medium ripe tomatoes (vine-ripened or heirloom if available)
• Bell peppers: 2 large (mix colors: red, yellow, or orange for sweetness; green for a mild bitterness)
• Cucumber: 1 small (optional, for extra crunch)
• Red onion or shallot: 1 small
• Fresh herbs: 1 cup loosely packed mixed herbs (parsley, basil, mint, and/or cilantro)
• Extra-virgin olive oil: 3 tablespoons
• Fresh lemon juice: 2 tablespoons (or red wine vinegar)
• Garlic: 1 small clove, finely grated or minced
• Salt: Kosher or sea salt, to taste
• Black pepper: Freshly ground, to taste
• Optional add-ins: Crumbled feta, capers, olives, toasted pine nuts, or chili flakes

Instructions

 

• Prep the tomatoes: Core and cut the tomatoes into bite-size wedges or thick slices. If they’re very juicy, lightly squeeze out excess seeds to keep the salad from getting watery.
• Slice the peppers: Remove stems, seeds, and membranes. Cut into thin strips or small squares for easy eating and good texture.
• Optional cucumber: If using, peel if the skin is thick. Slice lengthwise, scoop out seeds with a spoon, then cut into half-moons.
• Onion for bite: Slice the red onion or shallot very thin. If you want a milder flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
• Herbs, lots of them: Rinse and pat dry. Roughly chop parsley; tear basil; finely slice mint. You want visible pieces, not a paste.
• Make the dressing: In a small bowl, whisk olive oil, lemon juice, garlic, a pinch of salt, and a few grinds of black pepper. Taste and adjust acid or salt. It should be bright and lively.
• Toss gently: Add tomatoes, peppers, cucumber (if using), and onion to a large bowl. Pour over the dressing and toss with a light hand to avoid crushing the tomatoes.
• Add the herbs: Scatter the herbs over the top and toss again just until combined. Taste and adjust seasoning. If adding feta, olives, or capers, fold them in now.
• Rest briefly: Let the salad sit for 5–10 minutes so flavors mingle. Serve at room temperature for best taste.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.