Monday, August 4, 2014

Cucumber, Tomato and Bell Pepper Salad

Cucumber, Tomato and Bell Pepper Salad

           Hi friends!  The summer is finally starting to settle down a little!  We've been having so much fun and I hope you have too!  We had a fantastic time in Cozumel, Mexico, Salt Lake City and Park City, Utah. We've also had cousins come out to visit and had a great time with them in Washington D.C. I'll be sharing some photos from the trips soon! 
 I wanted to share this recipe from my sister- in- law and dear friend, Dawn Ann.  She served this salad at a family reunion years back and it's been a summertime favorite ever since.  It's so colorful and the flavor is so garden fresh, I love it! For a Mediterranean twist add a cup of Kalamata olives and a cup of crumbled Feta cheese.  Helpful hint: seed a cucumber by cutting it in half lengthwise and running  a spoon down the center scraping the seeds out as you go.  This salad lends itself well to grilled fish and meats or good old-fashioned Barbeque.   

2 medium cucumbers, peeled, seeded and chopped

2 cups cherry tomatoes, halved

1 green pepper, chopped

1 yellow pepper, chopped

handful of fresh basil, washed


1 cup white vinegar
2/3 cup sugar

½ teaspoon salt

½ teaspoon fresh ground pepper


In salad bowl combine all vegetables and set aside.  Blend all dressing ingredients together. Pour dressing over vegetables and refrigerate for 30 minutes prior to serving.

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