- 4 tomatoes, cut into bite-sized pieces
- 1 large bell pepper, cut into bite-sized pieces
- 2 tablespoons olive oil
- dried oregano to taste
- garlic salt to taste
- Combine tomatoes and bell pepper in a large bowl. Pour in the olive oil; stir gently to coat the vegetables. Sprinkle with the oregano and garlic salt to taste. Cover, and refrigerate before serving.
04/07/2018
recipepes.com
Summer's Best Salad, recipe
PT15M
PT1H
5
455 calories