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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
- 2 english cucumbers
- 2 medium tomatoes
- 1 sweet pepper (ie. red, bell, italian)
- 1 red onion
- 1 splash red wine vinegar
- 1 splash good olive oil
- sea salt and pepper to taste
- 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?
- This recipe was entered in the contest for Your Best Cucumber Recipe