Red Pepper and Tomato Salad

This salad is to be eaten with a spoon!

Nothing screams Summer more than a salad with fresh vegetables and herbs. This chunky salad can be eaten as an entrée or a side but definitely with a spoon! You’ll find yourself making this salad often because it’s so easy and versatile.

No fuss salads are necessary in the Summer. Simply, chop your veggies, toss, season and top with herbs. Allow to chill in the fridge for at least thirty minutes before serving. Take it to the next level by adding avocado, chic pea or even watermelon!

Yield: 4 - 6

Author: Foodie On The Fly

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Red Pepper and Tomato Salad

Prep time: 20 MinInactive time: 30 MinTotal time: 50 Min

Ingredients

• 3 medium-sized red peppers, remove tops and seeds and cut into medium size chunks
• 1 Kirby cucumber, chopped into medium size chunks
• ½ red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup basil, roughly chopped
• ½ cup dill, roughly chopped
• ¾ cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp red wine vinegar
• ½ tbsp of honey
• Juice of ½ of a lemon
• 1 tbsp kosher salt
• 1 tbsp pepper
• 1 tbsp Herbs de Provence
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp red pepper flakes

Instructions

1. Place chopped veggies into a large mixing bowl.
2. Add the dried seasonings, vinegars, oil, and honey. Toss until thoroughly mixed. 
3. Top with roughly chopped herbs and lightly toss.
4. Taste and adjust seasoning to your liking (may need additional salt and pepper).
5. Cover and refrigerate for at least 30 mins before serving.

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