I got this recipe from a friend, this is great with everything. I love eating it with quesdillas. It is great along side burgers. This is a great way to use up those last of the season cucumbers and tomatoes. Thanks Laura for letting me post this one. Cheers!!
Laura's notes:
I actually do not measure my veggies, I them, put them in the container, toss & coat. As of late, I have not put in the parsley. You can fiddle with the ratios and see what works for you. The key to success with this recipe is to VERY FINELY chop the veggies, with a very sharp knife. If you use something dull, it will mash the veggies & they lose taste.
Enjoy!
Ingredients
6 cucumbers, diced
1 plastic container cherry tomatoes, seeded and diced
5 green onions, sliced
1 red, yellow, or orange bell pepper, seeded and diced (if you substitute green pepper, decrease volume by 50%)
1 cup chopped fresh parsley
1/2 cup olive oil
2 tablespoons fresh lemon juice, apple cider vinegar, wine vinegar
2 teaspoons salt
2 teaspoons ground black pepper
Directions
1. Toss the cucumbers, tomatoes, onions, bell pepper, parsley together in a bowl.
2. Drizzle the olive oil and lemon juice over the salad and toss to coat.
3. Season with salt and pepper to serve.
4. Drain before serving – the salt pulls out the water in the veggies.
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