Grilled Tomato and Bell Pepper Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant summer salad featuring charred tomatoes and peppers tossed in a herb-infused vinaigrette, perfect for a light lunch or side dish. This american-inspired salads ready in about 25 minutes pairs medium Tomatoes, (1 red, 1 yellow) Bell peppers, Olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium Tomatoes
• 2 (1 red, 1 yellow) Bell peppers
• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1/2 tsp Dried oregano
• 1/4 cup Fresh basil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat grill to medium-high heat. Slice tomatoes into 1/2-inch thick rounds and bell peppers into 1/2-inch wide strips. Brush both with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Grill tomatoes and peppers for 3-4 minutes per side until tender and slightly charred, then transfer to a large bowl.
3. Step 3: Whisk together remaining 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp dried oregano, and a pinch of salt and black pepper. Pour over warm vegetables and toss gently to coat, then stir in 1/4 cup chopped fresh basil until evenly distributed.