Our daughter, Kerri, came out to visit us in Colorado and made this delicious salad. It is fresh, tasty, crunchy, and best of all, it’s all veggie! It’s worth the chopping and the effort. It’s not an exact science, though, so add, subtract, or substitute to your liking. This salad makes a beautiful presentation because it is colorful–so keep that in mind when choosing ingredients.
INGREDIENTS:
2-3 sweet peppers, chopped into small bite-sized pieces (Use different colors! Orange looks the prettiest, if you can find it and then add a yellow or red. No green.)
1 bunch radishes, chopped into small bite-sized pieces (we were able to get multi-colored, beautiful, local ones; but if red is all you can get, that’s fine too)
1/2 large hothouse cucumber, peeled and chopped into small bite-sized pieces (You can also use two small Persians. Seedless is ideal but not necessary.)
2 regular-sized carrots, chopped
1/2 red onion, diced
1 avocado, cubed
6 oz feta cheese, cubed (French is awesome but if it’s unavailable, any of the aged ones are good.)
Basil (about seven leaves), shredded
1 lemon (to squeeze all over salad)
1 tbsp olive oil
1/4 cup red wine vinegar
Kosher sale to taste
Freshly ground pepper to taste
Layer all the ingredients, leaving the avocado, cheese and basil for last. Squeeze fresh lemon juice on top and then the olive oil and red wine vinegar. Toss well. Salt and pepper to taste. The feta is salty so be careful to not over salt.
Kalamata olives or other black pitted olives would be great in this as well. Make it your own. This salad is really a great summer salad.
Serves 6-8 as a side salad.
Cooking with Candi 