Simple Summer Salad

1. 1

   Slice the cucumbers, peppers, and tomatoes into roughly bite-size chunks.

2. 2

   Thinly slice the red onion.

3. 3

   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.

4. 4

   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?

* Per serving · 4 servings · Values may vary.

No additional tips available.