I love summer time. Especially when we have fresh herbs and vegetables growing in the garden. Another thing I love is Pinterest. I found the base recipe for this salad on there. The key to the whole thing is the dressing. Once you have this dressing figured out, the actual ingredients of the salad can change based on the veggies and herbs you have on hand. In fact my wife and daughter call this “Refrigerator salad”, since we can usually whip up a killer salad with whatever is in the crisper drawer.
I guarantee this quick salad is easy to make and will soon be a weekly favorite.
- 2 Tbsp Olive Oil
- 2 Tbsp White Vinegar
- The Juice from one lemon
- The zest from one lemon
- 2 Tsp Tabasco Sauce
- 1 Tsp Ground Pepper
- 20 Cherry tomatoes halved
- 1 Cucumber (peeled seeded, and finely diced)
- 1 Red Bell Pepper seeded and finely diced
- 1 cup Garbanzo beans (if canned use no salt added and rinse beans)
- 1 stalk celery finely diced
- 1/2 cup red onion finely diced
- 12 leaves mint julienned
In a medium glass salad bowl, whisk together the olive oil, vinegar, lemon juice, tabasco sauce, and pepper.
Add all of the chopped vegetables
Add the lemon zest and mint
Mix the salad and allow to marinate in the dressing for 30 minutes