ABOUT THE RECIPE:
Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.
Makes 4 to 6 servings
Gluten-free
INGREDIENTS:
SALAD
1 2/3 cups sliced cucumber (peeling is optional)
¾ cup bite-sized grape tomatoes
¾ cup seeded and sliced orange and/or red mini sweet peppers
2 heaping tablespoons chopped fresh parsley
1 heaping tablespoon thinly sliced fresh basil
DRESSING
1 tablespoon extra-virgin olive oil, plus more to taste
1/2 tablespoon balsamic vinegar, plus more to taste
1/8 to ¼ teaspoon sea salt
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the cucumber, tomatoes and mini pepper slices into a medium-sized bowl and gently toss to combine.
Put all of the dressing ingredients into a small bowl and briskly whisk to emulsify. Taste and add a bit more olive oil and/or vinegar, if desired. Pour the dressing over the cucumber mixture and stir to coat.
Add the parsley and basil and gently toss to combine. Let stand 5 to 15 minutes and serve.
Ingredients
Directions
ABOUT THE RECIPE:
Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.
Makes 4 to 6 servings
Gluten-free
INGREDIENTS:
SALAD
1 2/3 cups sliced cucumber (peeling is optional)
¾ cup bite-sized grape tomatoes
¾ cup seeded and sliced orange and/or red mini sweet peppers
2 heaping tablespoons chopped fresh parsley
1 heaping tablespoon thinly sliced fresh basil
DRESSING
1 tablespoon extra-virgin olive oil, plus more to taste
1/2 tablespoon balsamic vinegar, plus more to taste
1/8 to ¼ teaspoon sea salt
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the cucumber, tomatoes and mini pepper slices into a medium-sized bowl and gently toss to combine.
Put all of the dressing ingredients into a small bowl and briskly whisk to emulsify. Taste and add a bit more olive oil and/or vinegar, if desired. Pour the dressing over the cucumber mixture and stir to coat.
Add the parsley and basil and gently toss to combine. Let stand 5 to 15 minutes and serve.