Salad
Pomidorny Salad with Bell Pepper
About this dish
A crisp, cold tomato and pepper salad that stands up to any meal. This is the salad you make when you need something bright, simple, and honest—no fuss, just good vegetables and a clean dressing.
It keeps well in the fridge, so do not be afraid to make a double batch.
Ingredients
UK and US measurements are both included for every recipe.
ripe tomatoes
vegetable500 g
Imperial measurement: 4 medium (about 1 lb)
bell pepper
vegetable2 (about 300 g)
Imperial measurement: 2 large
red onion
vegetable1 small (about 70 g)
Imperial measurement: 1 small
fresh parsley, chopped
herb2 tbsp
Imperial measurement: 2 tablespoons
extra-virgin olive oil
fat3 tbsp
Imperial measurement: 3 tablespoons
red wine vinegar
liquid1 tbsp
Imperial measurement: 1 tablespoon
salt, to taste
seasoning1/2 tsp or to taste
Imperial measurement: 1/2 teaspoon or to taste
black pepper, freshly ground
spice1/4 tsp or to taste
Imperial measurement: 1/4 teaspoon or to taste
Method
Prepare the vegetables
PT5MWash and core the tomatoes and bell peppers. Cut the tomatoes into wedges or slices, depending on your preference. Remove the seeds from the peppers and slice them into thin strips. Peel the red onion and slice it into thin half-moons.
Combine in a bowl
PT1MIn a large bowl, combine the tomatoes, bell pepper strips, and red onion slices.
Make the dressing
PT1MIn a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
Toss and garnish
PT5MPour the dressing over the vegetables and toss gently to coat. Sprinkle with chopped parsley. Let the salad stand for 5 minutes before serving to allow the flavors to meld.
Equipment
- Large mixing bowl
- Small bowl
- Chef's knife
- Cutting board
- Measuring spoons
Nutrition facts
Tips
- For the best flavor, use ripe, in-season tomatoes.
- If.
- If the tomatoes are very watery, remove some of the seeds to prevent the salad from becoming too liquid.
- If you have time, let the salad marinate in the refrigerator for 30 minutes before serving. This allows the onions to mellow and the flavors to blend.
- This salad holds up well in the fridge for up to two days, making it a good make-ahead side for busy weeknights.
Serving suggestions
- Serve as a fresh side dish alongside grilled meats, roasted chicken, or hearty soups. It also pairs well with crusty bread to soak up the juices.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.