Tomato and Bell Pepper Salad

Steps

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1. 1
   Remove the stem end from the mini sweet peppers and slice them thinly into rings. Place in a large bowl.
   ▶ ≈0:34
2. 2
   Core the Campari tomatoes and quarter them. Add to the bowl.
   ▶ ≈1:35
3. 3
   Pit and roughly chop the marinated olives. Chopping them into small pieces distributes the flavor throughout each bite.
   ▶ ≈2:00
4. 4
   Mince a small garlic clove very finely and add to the salad. This ensures flavor is distributed evenly without overwhelming any single bite.
   ▶ ≈2:41
5. 5
   Prep the fresh dill by removing thick stems and shaving off the delicate fronds. Once you reach the thicker portions, chop finely. Add to the salad.
   ▶ ≈3:09
6. 6
   Zest the lemon completely, then juice it, catching the seeds in your cupped hands as you squeeze.
   ▶ ≈3:52
7. 7
   Add the lemon zest, lemon juice, sumac if using, a generous pinch of kosher salt, and a pinch of black pepper to the salad.
   ▶ ≈4:39
8. 8
   Drizzle in the extra-virgin olive oil.
   ▶ ≈5:01
9. 9
   Add the chopped scallions (white and green parts). Toss gently with clean hands until all ingredients are well combined.
   ▶ ≈5:20
10. 10
    Taste and adjust seasoning if needed. The salad should be crisp and refreshing with hints of sweetness and herby flavor. It can be made ahead and allowed to sit for a while.
    ▶ ≈5:40