- 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.
