1-Getting started: Getting started with this mini bell pepper salad is fun and simple, taking just about 10 minutes of prep time plus a 20-minute rest for deeper flavors. Begin by washing and drying your mini bell peppers to ensure they’re clean and ready. Then, slice them into thin rings or halves to get that perfect crunch.

2-Next: prepare the other veggies: quarter the Campari tomatoes and chop the scallions, including both white and green parts, along with the fresh dill and any garlic if you’re using it. In a large bowl, mix everything together with the olives, sumac if you like, salt, pepper, lemon zest and juice, and olive oil. Toss it all gently to coat evenly, taste for seasoning, and let it sit for 20 minutes to blend the tastes.

3-For dietary tweaks: swap olive oil for more lemon juice if you’re cutting calories, or add chickpeas for extra protein. This approach keeps the salad fresh and adaptable, perfect for students or working professionals looking for quick, healthy eats. Remember, this salad pairs well with grilled options, similar to our grilled chicken recipes that complement light sides.