Ingredients20 m servings 193 cals
- Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
Per Serving: 193 calories; 14.7 g fat; 15.4 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 856 mg sodium. Full nutrition
ReviewsRead all reviews 18
I used mini gourmet cucumbers, so I didn’t peel or seed them but, otherwise, followed the recipe to the letter. Just a little tart for our tastes, but still yummy. Next time, I will use milde...
This is very good just the way the recipe is written. I have also made it with sliced green olives instead of capers. Another time I made it with red wine vinegar instead of the cider vinegar....
Great quick summer food. I also Assad a shredded a carrot or two. Very good!
Great basic salad! I made the following modifications: subbed balsamic for cider vinegar, used fresh dill, omitted capers. Light, fresh, and delicious!
Excellent!Great light salad for hot summer days. I used 2 large cucumbers, 1/2 pint grape tomatoes quartered, different colored miniature sweet peppers and 1/2 red onion