Garden Vegetable Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Garden Vegetable Salad

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    NEWSLETTERS

    Garden Vegetable Salad

    • 1 yellow bell pepper
    • 1 purple bell pepper
    • 1 red bell pepper
    • 1 small cucumber
    • 4 tomatillos
    • 4 medium ripe tomatoes
    • 4 tablespoons chopped fresh basil
    • 2 limes, quartered
    • 2 tablespoons olive oil
    • Sea salt to taste
    • 1/2 teaspoon black pepper 

    Core, seed and chop the bell peppers into ¾-inch pieces. Peel the cucumbers, if desired, cut in half and remove the seeds; chop into ¾-inch pieces. Chop the tomatillos and tomatoes into ¾-inch pieces.

    Combine chopped vegetables and basil in a serving bowl. Drizzle with the juice from the limes and the olive oil. Add salt to taste and pepper. Toss gently and serve. Serves 6.