Tomato, Carrot, Pepper & Onion Recipe

Wash and dry

Rinse the tomatoes, carrots, bell pepper, parsley, and lemon under cold water. Pat dry with a kitchen towel or use a salad spinner for the parsley.

Chop tomatoes

Core and quarter the tomatoes, then cut them into roughly 1/2-inch (1.25 cm) pieces so they yield about 3 cups. If tomatoes are very juicy, remove some seeds/pulp to prevent the salad from becoming watery.

Julienne or grate carrots

Peel the carrots, then either julienne them into thin matchsticks or coarsely grate them on the large side of a box grater to make about 2 cups.

Dice bell pepper

Cut the bell pepper in half, remove seeds and membrane, and dice into approximately 1/4–1/2-inch (0.6–1.25 cm) pieces to yield about 1 cup.

Thinly slice onion

Peel the red onion and cut into very thin half-moon slices, then separate into rings. Use about 1/2 cup sliced onion; if raw onion is strong, soak slices in cold water for 5 minutes and drain to mellow flavor.

Chop parsley and zest lemon

Finely chop the parsley leaves to measure 1/4 cup. Zest the lemon lightly (about 1/2 tsp) and then cut it in half for juice.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1 teaspoon minced garlic, the lemon zest and the juice of half the lemon (about 1 tablespoon).

Season the dressing with 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon red pepper flakes if using. Whisk or shake vigorously until emulsified. Taste and adjust: add more lemon juice or vinegar for brightness, or a pinch more salt if needed.

Place the chopped tomatoes, grated/julienned carrots, diced bell pepper, sliced onion, and chopped parsley into a large mixing bowl. Toss gently to combine so ingredients are distributed evenly.

Pour the dressing over the salad and toss again until everything is lightly and evenly coated. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld; if you prepared tomatoes very juicy, give a gentle stir before serving to reincorporate juices.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. If using, sprinkle crumbled feta or goat cheese and toasted seeds or nuts over the top.

Serve immediately as a bright side salad, or refrigerate up to 2 hours before serving. The salad is best within a few hours; carrots and peppers provide crunch that holds up well.