Tomatoes-Peppers & Onions in Vinaigrette Dressing

Rose Mary Mogan


I created this side dish in memory of my mama. She always made something very similar to this to go with the peas, beans or greens that we almost always had for supper.

She always used vegetables from the garden, & although I don't remember exactly what she did, this is my edition of her recipe.

I used a Garlic vinegarette dressing, & just chopped up the other vegetables, & added the dressing. Let it sit for an hour or two if time permits.

Serve it over what ever you like. It is even good eating it as is. You can also use a Balsamic Vinergarette if you like. It has a tart/sweet taste

pinch tips: How to Core and Slice an Apple



Makes about 2 cups


15 Min


No-Cook or Other


15 small
grape tomatoes-halved(can use large cut into eights)
1 bunch
green onions, chopped
2 medium
mini yellow sweet peppers, chopped
2 medium
mini red sweet peppers, chopped
1/2-3/4 c
garlic vinaigrette dressing (or balsamic vinegarette)
1 medium
shallot, sliced thin if desired (optional)
black pepper if desired according to taste

Directions Step-By-Step

Wash all the vegetables then slice tomatoes in half and add to a medium bowl. Use as many vegetables as you like, just always use enough of the Vinaigrette to cover the veggies. The longer it sits the stronger the flavor.
Chop the green onions and add to bowl. Slice shallots thinly and separate into rings and add to bowl if using.
Remove the stem part of the peppers and then slice thinly and chop up into small pieces. Add to bowl. Then add to a 2 cup measuring cup.
Add enough vinaigrette to make about 2 cups, gently stir to coat vegetables, add black pepper if desired cover and refrigerate for 1-2 hours or longer till ready to serve.
Serve over vegetables as desired. Adds a slightly sweet/tart flavor to vegetables. In the south we ate this over Greens, Peas or Beans. Be creative and use the vegetables of your choice.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy