|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
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.