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
Slice the cucumbers, peppers, and tomatoes into roughly bite-size chunks.
Thinly slice the red onion.
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.
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?