This salad is so delicious and fresh and works so well with grilled chicken, fish or really any protein. It’s a perfect accompaniment to a BBQ.
I just love it for lunch or dinner and it’s so easy that anyone can do it. Add in feta cheese, olives, or canned chick peas to add to this wonderful deliciousness.
Whatever and whenever you decide to serve this it will be most wonderful.
Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.
If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.
Ingredients;
this is what I used feel free to substitute or add in whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.
1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care
1 box grape tomatoes halved
1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2
1/2 cup diced red onion
2 Tbsp. Fresh Parsley , chopped
3 Tablespoons Lemon Juice
2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after
Kosher Salt and Freshly Ground Black Pepper
*I love chick peas so I always add about 1/2 can of rinsed and drained chickpeas and of course a little feta never hurt anyone either — use as much or as little as you’d like and of course some Kalamata olives work very well here as well– obviously you can make this delicious salad your way
Directions:
In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.
Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.
Cooking with Candi 