This is a chopped salad of fresh tomatoes, mixed bell peppers, spring onions, and cooked shrimp, dressed with extra-virgin olive oil and lemon juice. It comes together in 15 minutes with no cooking required, and the shrimp gives it enough protein โ 26 grams per serving โ to work as a real lunch rather than a side dish. If your tomatoes are ripe and your shrimp are well-seasoned, this is genuinely satisfying.
Before you start
The two things that make or break this salad are the quality of your tomatoes and the seasoning on your shrimp. Watery, out-of-season tomatoes will flood the bowl and dilute the dressing โ use the ripest ones you can find, and if they seem very wet, dice them, salt them lightly, and let them drain in a colander for 10 minutes before combining. For the shrimp, taste one before it goes in: pre-cooked shrimp from the store is often under-seasoned or slightly bland, so a quick toss with a pinch of salt and a squeeze of lemon while theyโre still cold makes a noticeable difference in the finished bowl. Dress it at the table โ a pre-dressed salad goes limp fast, especially once the tomato juice starts releasing.
Smart swaps
- Shrimp alternatives: Cooked crab meat or surimi (imitation crab) both work. Crab is richer; surimi is milder and cheaper. Keep the quantity the same by volume.
- Spring onions: These are the stalky green onions sold in bunches, not bulb onions. If you only have a white onion, use about a quarter of it, finely diced, and rinse it under cold water first to take the edge off.
- Pickles: Listed as optional, but they add a useful sharp, briny note that balances the sweet peppers. Cornichons or any dill pickle work. Skip them if you dislike pickles โ the salad is complete without them.
- Lemon juice: Fresh only. Bottled lemon juice has a flat, slightly bitter taste that shows up clearly in a simple dressing like this one.
Leftovers and meal prep
If you want to prep ahead, keep the chopped vegetables and shrimp in separate airtight containers in the fridge โ the vegetables will hold well for up to 24 hours, and the shrimp for up to 2 days. Once combined and dressed, the salad is best eaten within an hour; after that, the tomatoes release liquid and the peppers soften noticeably. If you do have leftovers that have already been dressed, drain off the excess liquid before eating and add a small drizzle of fresh olive oil to bring it back. The lettuce bed should always be added at serving time โ never store the salad on top of it.
Troubleshooting
- The bowl is full of watery liquid: Tomatoes release juice once cut and salted. Drain the diced tomatoes before mixing, and donโt combine everything until just before serving.
- The dressing tastes flat: Four tablespoons of olive oil to two tablespoons of lemon juice is a 2:1 ratio โ correct, but it needs adequate salt to come alive. Taste the dressing on its own and adjust salt before tossing.
- The shrimp taste rubbery: This usually means they were overcooked originally or have been sitting in liquid in the package. Pat them dry with paper towels before adding them โ excess moisture makes the texture worse and dilutes the dressing.
- The bell peppers are too sharp or bitter: Raw peppers vary a lot. Red and yellow peppers are sweeter and work best here; green peppers are more bitter and can overpower the other flavors. Stick to red, yellow, or orange if possible.
- The salad isnโt filling enough: One cup of shrimp across four servings is a modest amount. If youโre serving this as a standalone lunch, scale the shrimp to 1.5 or 2 cups, or serve it over a more substantial base like butter lettuce leaves rather than a thin bed of greens.
Tomato, Bell Pepper & Shrimp Salad (15-Minute Lunch)
Equipment
- Large mixing bowl
- Cutting board
- Sharp Chefโs Knife
- Colander (for draining tomatoes if juicy)
- Citrus juicer or reamer
- Serving platter or shallow bowl
Ingredients
- 3 medium tomatoes about 450g / 1lb total, diced
- 3 small bell peppers about 350g / 12oz total, mixed colours, deseeded and diced
- 2 stalks spring onions thinly sliced
- 10 pieces cornichons or small gherkins about 80g / 3oz, chopped (optional)
- 1 cup cooked shrimp 150g / 5.3oz, peeled and deveined
- 4 tablespoons extra-virgin olive oil 60ml
- 2 tablespoons fresh lemon juice 30ml, about 1 lemon
- ยผ teaspoon fine sea salt or to taste
- 8 pieces lettuce leaves for serving, such as butter lettuce or romaine
Instructions
- In a large mixing bowl, combine the diced tomatoes, diced bell peppers, sliced spring onions, and chopped pickles (if using). Toss gently to distribute evenly.3 medium tomatoes, 3 small bell peppers, 2 stalks spring onions, 10 pieces cornichons or small gherkins
- Add the cooked shrimp to the bowl and toss to combine with the vegetables.1 cup cooked shrimp
- Drizzle the extra-virgin olive oil and fresh lemon juice over the salad. Season with salt and toss gently until everything is evenly coated.4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, ยผ teaspoon fine sea salt
- Taste and adjust the seasoning โ add more salt or lemon juice if needed.ยผ teaspoon fine sea salt, 2 tablespoons fresh lemon juice
- Arrange lettuce leaves on a serving platter or individual plates. Spoon the salad over the lettuce bed and serve immediately.8 pieces lettuce leaves
Notes
Nutrition
Frequently asked questions
Can I use frozen shrimp?
Yes โ thaw them completely in the fridge overnight or under cold running water, then pat them very dry before using. Frozen shrimp that havenโt been fully dried will release water into the salad and make the dressing slide right off.
Do I need to peel and devein the shrimp myself?
Not if you buy them pre-cooked, peeled, and deveined, which is what this recipe assumes. If youโre starting from raw, cook them in salted boiling water for 2โ3 minutes until pink, then chill completely before adding to the salad.
How do I keep the lettuce from getting soggy under the salad?
Serve the salad on the lettuce immediately โ donโt plate it ahead of time. If youโre serving a crowd, keep the salad in a bowl and let people spoon it onto their own lettuce at the table.
Can I make this salad the night before?
You can prep all the components the night before, but donโt combine or dress them until close to serving. Mixed and dressed overnight, the tomatoes break down and the whole thing turns watery and soft.