Summer Harvest Salad is a healthy blend of all those veggies that always seemed to ripen at the same time in the family garden. Crunchy cucumbers, crisp peppers, slivers of onions and sweet tomatoes, marinated in a sweet, garlicky vinaigrette, combine to make the perfect colorful summertime side dish. If you are a fan of cilantro, like I am, try swapping out the parsley for the same amount of cilantro for a different but tasty change. Be sure to make it a few hours before you want to serve it so the flavors are absorbed into the vegetables. This dish will keep well in your refrigerator for up to 2 weeks.
Ingredients-
- 3 large cucumbers
- 1 medium onion, halved and sliced as thin as possible
- 1 large tomato, seeds removed, sliced into strips
- 4 mini orange peppers, cut into thin rings (or 1 green pepper, cut into thin strips)
- 1 shallot, thinly sliced
- 1/2 cup cider vinegar
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large clove garlic, finely chopped
- 1 tablespoon parsley, finely chopped
First we begin by prepping the cucumbers. Wash them, peel them and then cut them in half lengthwise. Using a spoon, gently remove the seeds by scraping and scooping them out. Stacking 2 halves at a time, carefully cut the cucumbers into 1/4 inch slices.
Add the sliced cucumbers to a large mixing bowl. Next, prep the onion, tomato, shallot, peppers and garlic and add them to the bowl of cucumbers.
Next, using a small bowl, combine the oil, vinegar, sugar, parsley, salt and pepper. Gently stir until the sugar is completely dissolved.
Pour the dressing over the bowl of vegetables and mix well. Cover tightly with plastic wrap and allow it to chill in the refrigerator for several hours before serving. Enjoy!
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- • 3 large cucumbers
- • 1 medium onion, halved and sliced as thin as possible
- • 1 large tomato, seeds removed, sliced into strips
- • 4 mini orange peppers, cut into thin rings (or 1 green pepper, cut into thin strips)
- • 1 shallot, thinly sliced
- • 1/2 cup cider vinegar
- • 1/2 cup vegetable oil
- • 1/4 cup sugar
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • 1 large clove garlic, finely chopped
- • 1 tablespoon parsley, finely chopped
- First we begin by prepping the cucumbers. Wash them, peel them and then cut them in half lengthwise. Using a spoon, gently remove the seeds by scraping and scooping them out. Stacking 2 halves at a time, carefully cut the cucumbers into 1/4 inch slices.
- Add the sliced cucumbers to a large mixing bowl. Next, prep the onion, tomato, shallot, peppers and garlic and add them to the bowl of cucumbers.
- Next, using a small bowl, combine the oil, vinegar, sugar, parsley, salt and pepper. Gently stir until the sugar is completely dissolved.
- Pour the dressing over the bowl of vegetables and mix well. Cover tightly with plastic wrap and allow it to chill in the refrigerator for several hours before serving. Enjoy!
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