Tomato and Red Pepper Salad with Mozzarella and Green Onion is the kind of recipe you make when you want something fresh and real on the table without turning on the stove.
No cooking. No complicated steps. Just a big bowl of crisp red bell pepper, juicy tomatoes, creamy mozzarella, and green onion, all tossed in a simple olive oil, red wine vinegar, and lemon dressing.
This salad works as a side dish for grilled chicken or fish, or you can serve it on its own for a light lunch. It takes about 20 minutes from start to finish, which means you can throw it together on a weeknight without any stress.
The dressing is the star here. Olive oil, red wine vinegar, fresh lemon juice, and a little garlic powder come together into something tangy and bright that coats every single bite.
A large mixing bowl is all you really need to pull this one off.
If you have never made a no-cook salad for a dinner party or a weeknight side, this is a great place to start. It is fresh, colorful, and genuinely easy to pull off.
Why You’ll Love This Tomato and Red Pepper Salad with Mozzarella and Green Onion
No Cooking Required
There is nothing to cook here. Just chop, toss, and serve. It is one of the easiest salads you can make.
Ready in 20 Minutes
From start to finish, this salad takes 20 minutes. It is fast enough for a weeknight and fresh enough for a dinner party.
Simple Ingredients
Tomatoes, red bell peppers, mozzarella, green onion, olive oil, red wine vinegar, and lemon juice. Nothing unusual and nothing hard to find.
Make-Ahead Friendly
You can prep this salad up to 30 minutes ahead of time and keep it in the refrigerator until you are ready to serve.
Meatless and Versatile
This salad works as a side dish or a light main. It pairs well with grilled proteins, pasta, or crusty bread.
Ingredient Substitutions
Tomatoes
Roma tomatoes or cherry tomatoes work in place of medium tomatoes. Cherry tomatoes can be halved instead of diced.
Red Bell Pepper
Orange or yellow bell peppers are good substitutes. They have a similar sweetness and crunch.
Mozzarella
Fresh mozzarella (torn into small pieces) works in place of part-skim mozzarella cubes. You can also use small bocconcini balls.
Red Wine Vinegar
White wine vinegar or apple cider vinegar can be used instead. The flavor will be slightly milder.
Fresh Lemon Juice
Bottled lemon juice works in a pinch, though fresh is better. You can also use a small amount of lime juice.
Garlic Powder
One small clove of fresh garlic, minced very fine, can replace the garlic powder.
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Tomato and Red Pepper Salad with Mozzarella and Green Onion
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Equipment
Ingredients
- 2 medium tomatoes seeded and diced
- 2 medium red bell peppers seeded and diced
- 4 green onions thinly sliced
- 4 ounces part-skim mozzarella cheese cut in small cubes
For the dressing:
- 3 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- salt to taste
- ground black pepper to taste
- ¼ garlic powder
Instructions
- In a large mixing bowl, add the diced tomatoes, diced red bell peppers, sliced green onions, and mozzarella cubes.
- Using a rubber spatula or large spoon, gently fold the mozzarella into the vegetables until evenly distributed.
- In a small bowl or jar with a lid, combine the olive oil, red wine vinegar, lemon juice, salt, black pepper, and garlic powder.
- Using a wire whisk (or the jar lid), mix or shake until the dressing is smooth and slightly thickened.
- Pour the dressing over the salad.
- Toss gently until all ingredients are evenly coated and glossy.
- Transfer the salad to a serving plate or shallow bowl, mounding it in the center.
- Serve immediately, or place in the refrigerator for up to 30 minutes before serving.
Notes
Tips and Tricks
Seed the tomatoes. Removing the seeds from the tomatoes before dicing keeps the salad from becoming watery. Use a small spoon to scoop them out over the sink. Cut everything the same size. Try to dice the tomatoes and bell pepper into similar-sized pieces. It makes the salad easier to eat and helps the dressing coat everything evenly. Dress it just before serving. If you are making this ahead, keep the dressing separate and toss right before serving. This keeps the vegetables crisp and prevents the salad from sitting in excess liquid. Chill before serving. If you have 20 to 30 minutes, pop the dressed salad in the refrigerator before serving. The flavors come through more clearly when it is cold. Taste the dressing before adding it. Give the dressing a quick taste and adjust the salt, pepper, or lemon juice to your preference before pouring it over the salad.Storing
Refrigerator: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften slightly over time, but the flavor will still be good. Make-Ahead: You can prep the vegetables and dressing separately up to a day in advance. Store them in separate containers and toss together right before serving.Nutrition
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