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Fresh vegetable salad, low in calories, rich in fiber and vitamin C.
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Onion tomato pepper salad (120 g) has 38 calories. That works out to 32 calories per 100 g. It contains 7.4 g of carbs, 1.3 g of protein, 0.4 g of fat and 2.5 g of fiber. Its 42 mg of Vitamin C covers 47% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Onion tomato pepper salad is a simple fresh salad made from chopped onion, tomatoes and peppers. It is at home in Turkish and wider Mediterranean-style cooking, where crisp raw vegetables often accompany a cooked main dish. The balance can vary: ripe tomatoes add juiciness, while the onion brings a sharper bite.
Serve it alongside grilled meat or fish, beans, or a substantial lunch; a squeeze of lemon and a little olive oil make a familiar, easy dressing. It is light and provides fibre and vitamin C, making it a useful way to add vegetables to a meal. If you prefer a milder flavour, use less onion or let the chopped onion sit briefly in lemon juice before mixing.
Selected: 100 g
32
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
1.1g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 14% · Fat 8%
Vitamins
Vitamin C
35mg · 39% DV
Vitamin K
7µg · 6% DV
Vitamin A
42µg · 5% DV
B6
0.09mg · 5% DV
Minerals
Potassium ⭐
210mg · 6% DV
Phosphorus
28mg · 4% DV
Magnesium
13mg · 3% DV
Calcium
22mg · 2% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
To make onion tomato pepper salad, finely chop ripe tomatoes, onion and green pepper, then toss them together. Dress with olive oil, lemon juice and salt just before serving so the tomatoes do not release too much liquid.
Olive oil, lemon juice and salt make a classic dressing for onion tomato pepper salad. A little sumac adds a tart, savory note, while red-wine vinegar can replace the lemon if you prefer a sharper dressing.
Onion tomato pepper salad goes especially well with grilled meat, kebabs, fish and other savory mains. Its bright, crisp taste also works alongside beans or rice, and it can be served with flatbread as part of a casual meal.
Use firm ripe tomatoes, keep the pieces fairly large, and add salt and dressing shortly before serving. If you prepare onion tomato pepper salad well ahead, the tomatoes will release juice and soften the other vegetables.
They are similar, but onion tomato pepper salad is not necessarily the same as Turkish shepherd salad. Shepherd salad commonly includes cucumber as well as tomato, pepper and onion, while recipes for this salad may leave cucumber out.
You can prep onion tomato pepper salad ingredients ahead, but it tastes freshest when assembled just before eating. Wash and dry the vegetables in advance, then chop them and add the salt, lemon and oil close to serving.
Mild green peppers are a common choice for onion tomato pepper salad, especially long, thin varieties. Bell peppers give it a sweeter crunch, while a small hot pepper adds heat; remove the seeds for a milder result.
To soften the onion’s bite in onion tomato pepper salad, slice it thinly and rinse it briefly under cold water, then drain and dry it well. Tossing it with a little sumac also helps balance its sharpness.
Onion tomato pepper salad is best eaten fresh, but leftovers can be covered and refrigerated for about a day. The tomatoes will become softer and release liquid, so drain the excess before serving and discard salad left out for hours.
Yes, chopped parsley or mint can add a fresh herbal note to onion tomato pepper salad. Parsley is the more common fit with tomato and pepper; add the herbs shortly before serving so they stay bright and do not wilt.
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Nutrition data compiled from USDA FoodData Central and scientific sources.