Moroccan Green Pepper & Tomato Salad


  • 2 ½ cups ripe cherry tomatoes, halved
  • 1 ½ fresh green peppers, rinsed well and diced
  • 1 tsp red onion, minced
  • 1 tsp fresh cilantro, finely chopped (optional)
  • 2 to 3 tsp apple cider vinegar
  • ½ tsp freshly squeezed lemon juice
  • 2 to 3 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • pinch of ground cumin (optional)


Chop the tomatoes and dice the green pepper. Place the tomatoes and peppers in a glass bowl and add the remaining ingredients (there’s no need to mix the vinaigrette separately). Toss ingredients in bowl gently. If desired, adjust the seasonings. Serve immediately or tomatoes will become limp. Makes 4 servings.

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