Red, juicy tomatoes fresh from the garden join fresh bell peppers in this oh-so-EASY side dish! Goes well with crusty bread, to ‘dip’ in the juices!
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.
Per Serving: 91 calories; protein 1.5g; carbohydrates 6.9g; fat 7.1g; sodium 89.9mg.