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Tomato And Pepper Salad

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a small cucumber
a small red skinned onion
1 red chilli
1 tablespoon capers
1 tablespoon wholegrain mustard
2 teaspoons white wine vinegar
1 teaspoon caster sugar
5 tablespoons olive oil
Salt and pepper
2 beefsteak tomatoes
4 plum or small tomatoes
180 g (6 oz) cherry tomatoes
1 yellow pepper
1 red or orange pepper
Parsley to garnish, if desired


Serves: 8


1 Finely dice cucumber. Finely chop onion. Halve the chilli, discarding the core and seeds and finely chop the flesh.

2 Mix together the cucumber, onion, chilli, capers, mustard, vinegar, sugar, 3 tablespoons of the oil, salt and pepper.

3 Slice beefsteak tomatoes and arrange, overlapping, on a serving plate. Cut plum tomatoes into wedges and halve cherry tomatoes. Arrange the plum and cherry tomatoes on the plate

4 Cut peppers in half, discarding cores and seeds and chop the flesh into small chunks. Scatter them over the tomatoes. Cover and chill in the refrigerator until ready to serve.

5 Spoon remaining oil over the salad and season with salt and pepper. Spoon the sauce over the top and serve garnished with fresh parsley, if desired.

COOK'S TIP:- To avoid last minute preparation, chop the vegetables a day in advance and prepare the dressing, ready for assembling before serving. For a more substantial salad, scatter diced or crumbled feta cheese over the top of the salad. Alternatively, arrange slices of mozzarella cheese between the slices of beefsteak tomatoes, on the serving plate.

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