A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon.



Recipe Summary

15 mins
5 mins
20 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.

  • Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.

  • Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

Cook's Note:

You can use two orange bell peppers instead of one orange and one yellow.

Nutrition Facts

262 calories; protein 1.5g; carbohydrates 13.2g; fat 24.3g; sodium 657.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
4.20.20 The one thing that I didn’t care for was the chopped lemon which just seemed texturally out of place here. Love the lemon flavor from the juice, and I could see adding the zest of the whole lemon, but just won’t deal with the chewy lemon rind again. I used my best olive oil (which I typically reserve for salad dressings), and I think it made a difference in the outcome of this dish. I like the harmonious blend of ingredients, and the first thing that comes to mind is what a fantastic side dish this would be to some roasted or grilled fish. In this house, this recipe would be four servings, but maybe my bell peppers were just large. Fabulous eye appeal (red bell peppers would make it pop even more), fresh flavor, and I wouldn't hesitate to make this again. Read More