Recipe:



1 red Pepper

1 Yellow Pepper

1/2 Cucumber

1/4 Red Onion

1 C. Black Olives or Green Olives

4 Roma Tomatoes

3 T. Chopped Garlic

1/2 C. Fresh Herbs

3/4 C. Baslamic Vinegar

Salt and Pepper

Instructions:

Chop and slice all of the above vegetables to desired size. Add Baslamic Vinegar and salt & pepper to taste. Throw into an airtight container. Allow to marinate for at least one hour in the refrigerator.

Make this salad about you, and your love of fresh vegetables. I tend to slice all of mine into julienne strips. But what works for me may not work for you.

Serving Suggestions:

Serve over a bed of cold pasta.

Serve over a bed of fresh greens.

Serve with grilled fish or poultry.

Tips From Chef Bek:

- The longer your salad marinates, the better the flavor.

- Julienne: Slice vegetable into 2-inch x 1/4-inch slices. Stack the slices and cut into lengthwise 1/8-inch or 1/4-inch strips.

- When chopping garlic, toss about 1/4 teaspoon of kosher salt into the mixture. This will keep your garlic from dancing around the cutting board.