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.
