Tomato Pepper Basil SaladFresh tomatoes, red peppers, and vibrant basil make a five-minute salad that’s ridiculously good.

For a quick, healthy, delicious lunch, I used Trader Joe’s veggie burgers and their sliced veggie tofu cheese. If you’re at home, cook this in a little skillet. At work, you could do this in a microwave. I topped it with this salad and added pickled beets as a side.

Tomato Pepper Basil Salad

Tomato pepper salad

Fresh tomatoes, red peppers, and vibrant basil make a five-minute salad that's ridiculously good.
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Prep Time 5 mins
Total Time 5 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings


  • 6-8 cherry tomatoes large, or small Roma
  • 1 bell peppers red
  • 4 sprigs basil leaves (fresh)
  • 1/2 lemons (omit for migraine diets)
  • 1/4 tsp sea salt (omit for low-sodium and migraine diets)
  • 1/4 tsp black pepper freshly cracked


  • Wash and dry the produce.
  • Dice the tomatoes into small pieces. Remove the core and seeds from the red pepper and cut into small dice, about the same size as the tomatoes. Place them in a bowl.
  • Stack the basil leaves and then roll them tightly, slice them crosswise into thin strips. (This is called a chiffonade cut.)
  • Toss everything together.
  • Squeeze the juice from half a lemon into the bowl and toss. (Omit for migraine and low-tyramine diets, replace with flavored olive oil.)
  • Add some sea salt and black pepper.


Per serving:
  • 40 calories
  • 0 g fat
  • 0 g cholesterol
  • 8 mg sodium (4 mg with changes noted above)
  • 306 mg potassium
  • 8 g carbohydrate
  • 3 g fiber
  • 5 g sugars
  • 1 g protein
  • 1 Weight Watchers Points Plus