Bell Pepper Chopped Salad! Perfect as a healthy side dish or a quick lunch, this chopped salad is the ultimate way to enjoy the best of summer produce.
Brighten up your summer meals with this vibrant Bell Pepper Chopped Salad, a true celebration of garden-fresh flavors. Made with crisp, colorful bell peppers, cool cucumbers, juicy tomatoes, and zesty green onions, every bite bursts with freshness and crunch. The finely chopped veggies are generously coated in a light, flavorful dressing that enhances their natural sweetness without overpowering their delicate taste. Whether you’re hosting a backyard picnic or looking for a refreshing meal, this colorful salad promises spoonfuls of deliciousness in every bite!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Oh my goodness, this Bell Pepper Chopped Salad is seriously soooo yummy — I couldn’t get enough! We devoured it in a flash, and I already know I’ll be making it again and again. It’s super easy to toss together, and the fresh, vibrant flavors are just unbeatable.
Trust me, you’ve gotta give this one a try — it’s the perfect light, crunchy, and refreshing dish to beat the summer heat. Whether you’re feeding a crowd or just craving something quick and healthy, this salad hits the spot every single time. Don’t wait — make this colorful, delicious salad today and enjoy a taste of summer in every bite!
Tips for Success:
- Flavor Profile: This Bell Pepper Chopped Salad is full of summer vibes. Garden fresh bell peppers, cucumbers, green onions, and tomatoes are finely chopped for spoonful deliciousness, all coated in a lightly flavored dressing ensuring those fresh veggies shine.
- Time: This is a super easy salad to make; however, there is a lot of dicing and chopped of veggies.
- Chopped Salad: All the ingredients in this salad are fine dice, in other words, you can eat the chopped salad with a spoon. The key to a “chopped salad” is finely dicing all the ingredients to similar sizes or smaller. For example, the green onions are finely chopped and the parsley is very finely chopped.
- Salting the Cucumbers: You may wish to consider salting the cucumbers to pull out the excess moisture to avoid watering down the dressing over time. Cucumbers are 96% water. They are really great for you; however, they do tend to leach water after cutting/dicing them which waters down most salads. If you eat the salad right away, then this doesn’t tend to be an issue. If you want to ensure a great salad, then after dicing the cucumbers into tiny pieces, sprinkle them with ½ teaspoon sea salt, mix well and refrigerate the diced cucumbers for 20 minutes. After 20 to 30 minutes, then drain the cucumbers into a colander, then rinse thoroughly with cold tap water and place into a clean, lint-free dish towel and pat dry, then place in the salad bowl in Step 2. Do this as the first step before anything else so that while they are draining the in fridge, you can prepare all the other veggies.
- Fresh Tomatoes: Cut the tomatoes into 4ths or 6ths, largely dependent on size, then remove all the seeds and juice/water. Finely dice the tomato flesh. Removing all the excess juices/water/seeds avoids watering down the dressing.
- Bell Peppers: We used one red, one orange, and one green bell pepper in this salad. You can mix and match the colors of the bell peppers as desired.
- Amount of Pure Maple Syrup: Our family was divided over the amount of maple syrup that was needed to create the perfect amount of sweetness. Feel free to use less or add more.
- Optional Herb Seasoning: This dressing is easily customizable. Additional seasoning can be added even after the salad has been dressed. Simply sprinkle in more seasonings (dried herbs such as oregano, basil, etc.) and mix it in. We love dried oregano, but it can be left out if desired.
- Green Onions versus Red Onions: We did several kitchen tests using green onions, then red onions. We loved both equally, but ultimately landed on green onions. Feel free to use your favorite onion.
- Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this bell pepper salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
- Amount of Sea Salt: Our family was completed divided over the amount of sea salt that was needed to perfectly season the salad. This is largely dependent upon if you salt the cucumbers and allow them to marinate in the sea salt to draw out the moisture.
- Serving after Refrigerating: This recipe is best when served immediately after making. If serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days. Store in a covered air-tight container.
Like most salads, this salad does not freeze well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Whisk (or fork)
If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Bell Pepper Chopped Salad
- Prep Time: 25 Minutes
- Total Time: 25 Minutes
- Yield: 5 Cups 1x
- Category: Salad
- Diet: Vegan
Description
Brighten up your summer meals with this vibrant Bell Pepper Chopped Salad, a true celebration of garden-fresh flavors.
Ingredients
Salad Base Ingredients:
- 1 red bell pepper, fine dice
- 1 yellow (or orange) bell pepper, fine dice
- 1 green bell pepper, fine dice
- 2 to 4 mini cucumbers, (2 cups) fine dice *
- 3 to 4 green onions, fine chop *
- 1 cup seeded, finely diced fresh tomatoes *
- 1 to 2 Tablespoons finely chopped fresh parsley
Dressing Ingredients:
- 1 Tablespoon + 1 teaspoon tahini
- 2 Tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1 to 1 ½ teaspoons pure maple syrup (+/-) *
- ½ to 1 teaspoon garlic powder
- ½ to 1 teaspoon onion powder
- Pinch to 1 teaspoon sea salt (+/-) *
Optional Dressing Ingredients:
- 1 to 2 teaspoons dried oregano (or herb of choice) *
Instructions
- Place all the Dressing Ingredients into a small bowl and whisk until smooth and emulsified. Refrigerate until ready to dress the salad.
- Place all the Salad Based Ingredients into a large bowl, mix to evenly distribute the ingredients, then set aside.
- Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. Serve and enjoy! Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 5 cups (serves 4 to 6)
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