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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is all about the fresh vegetables from the garden (or your local farmer's market). It takes a summer classic and lets you dress it up or down depending on the ingredients you choose to use. Great when it is too hot to cook or you want something light and fresh. Read more . Enjoy! Ingredients:
3 cucumbers (2 if large) sliced (this year i grew gherkins which are very crispy) |
2 tomatoes, chopped in large chunks |
* you can use 1 cup whole cherry or pear tomatoes |
1 small onion (a vidalia will be sweet but a red onion will give a little zing) |
1/2 cup vinegar (out in the midwest everyone uses cider vinegar, but i can see red wine vinegar working as well) |
1/8 cup evo |
3 tbsp minced garlic |
2 tbsp pesto |
1 tsp sugar |
italian seasoning, salt & pepper to taste |
Directions:
1. Take the vinegar, EVO, and sugar and create the dressing. (Note: You can use store bought Italian dressing if you are in a pinch for time)
2. After dressing is mixed well, add the garlic, pesto, and other seasonings EXCEPT the salt and pepper.
3. With the vegetables in in a good sized bowl, drizzle dressing over the vegetables. HINT: If you mix while you drizzle it is easier to coat all the vegetables.
4. Taste the salad (I use a cucumber to taste) and see if you want the salt and pepper. If so, add to your taste level, mixing well to ensure coverage.
5. For Variety: Add sliced black olives,Try using red or white pepper, or adding feta cheese.
6. MARINADE: Let sit in frig to marinade at least 2 hours, but best results occur with overnight marinade.
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