Chopped Salad ~ Serves 4
3 medium-size tomatoes
2 small bell peppers, your choice of colour
3 mini cucumbers or 1 medium size english cucumber
1 small red onion
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
1/3 cup extra-virgin olive oil
Juice of 1 lemon
kosher salt, to taste
Finely chop the tomatoes, bell peppers, cucumbers, and red onion. Toss the vegetables,
as you chop, into a colander to drain some of their juices.
In a large bowl, combine the chopped vegetables with the parsley and dill. Dress with the olive oil
and lemon juice and toss thoroughly. Season with salt to taste.
Variation: Greek-Style
Add a handful of kalamata olives and 1 large chunk of feta (crumbled, about 1/2 cup)
Original recipe: 'Eating Out Loud' by Eden Grinshpan
3 medium-size tomatoes
2 small bell peppers, your choice of colour
3 mini cucumbers or 1 medium size english cucumber
1 small red onion
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
1/3 cup extra-virgin olive oil
Juice of 1 lemon
kosher salt, to taste
Finely chop the tomatoes, bell peppers, cucumbers, and red onion. Toss the vegetables,
as you chop, into a colander to drain some of their juices.
In a large bowl, combine the chopped vegetables with the parsley and dill. Dress with the olive oil
and lemon juice and toss thoroughly. Season with salt to taste.
Variation: Greek-Style
Add a handful of kalamata olives and 1 large chunk of feta (crumbled, about 1/2 cup)
Original recipe: 'Eating Out Loud' by Eden Grinshpan
