Author Notes
In the midwest, peppers, tomatoes, and cucumbers are plentiful. I make this simple salad for all our summer cook-outs and there's never a bite left. Focusing on fresh, local ingredients is really important. People forget what the FOOD tastes like and this dish highlights those natural flavors. —SweetLikeSandi
Ingredients
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2
english cucumbers
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2
medium tomatoes
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1
sweet pepper (ie. red, bell, italian)
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1
red onion
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1 splash
red wine vinegar
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1 splash
good olive oil
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sea salt and pepper to taste
Directions
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Slice the cucumbers, peppers, and tomatoes into roughly bite-size chunks.
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Thinly slice the red onion.
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Combine in a bowl. Add a splash of red wine vinegar and a drizzle of olive oil right over the top. Salt and pepper to taste, toss lightly. Devour.
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Variations: This salad is excellent with cooked and cooled pasta for lunch the next day. It's easy to make a big batch and sits well in the refrigerator for at least a day. (You can also use cherry or grape tomatoes if it's going to sit for a while - cut tomatoes tend to wither faster). Great with fresh herbs from the garden, using up the abundance of basil is a favorite in our house. Delicious with day-old bread cubed and tossed in for a panzanella. Vegan as it stands, you can transform it into a more substantial lunch dish by adding tiny fresh mozzarella peals, shaved stravecchio, a briney feta, or your favorite cheese. Did I mention that it's versatile?
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