Chop Chop Salad

1. 1

   Whisk together the garlic, vinegar and roasted pepper liquid, and then incorporate the olive oil in a stream so as to emulsify the dressing.

2. 2

   Starting with about 1/2 teaspoon of each, season the dressing - don't be shy! Whisk thoroughly, and taste as you go on a stray snap pea.

3. 3

   Chop all of the veggies into bite-sized pieces. For the tomatoes, discard the majority of the seeds, as they tend to make the salad soupy. .

4. 4

   Add about 1/4 cup of the dressing to the bottom of a large bowl, and then toss in the veggies. Toss well with your hands, making sure to distribute the dressing well throughout the salad. Add additional dressing as necessary to ensure that all veggies are well-coated.

5. 5

   Split the salad into two plates and chill before serving in the refrigerator for at least 20 minutes. Immediately before serving, drizzle with additional dressing if you'd like.

6. 6

   You can serve this as we do, with an unapologetically torn piece of fresh crusty bread for a light lunch, as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.