- 2 tbslp extra-virgin olive oil
- 1 tblsp white wine
- 1 tblsp fresh lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp sugar
- 1/2 cup slices red bell pepper
- 1/2 cup slices green bell pepper
- 3 tblsp chopped fresh chives
- 1 tblsp chopped fresh flat-leaf parsley
- 1 English cucumber, sliced
When I think about summer I think about garden fresh salads. I’m anxiously awaiting fresh vegetables to appear at my local farmer’s market so that I can dig in. I found this gem of a recipe in my latest issue of Cooking Light and instantly knew I had to try it. It’s the perfect light salad to bring to a summer cookout with the perfect balance of flavors. And since I have my herb garden all planted for the season I was able to incorporate my fresh herbs into the dish as well.
Combine the first 6 ingredients in a medium bowl and stir with a whisk. This is where it’s nice to keep a bottle of white wine on hand for cooking. Add in the peppers, cucumber, chives and parsley and toss to coat.
Serve the salad immediately for cover and store in the refrigerator until you’re ready to serve it. I will say that because of the olive oil on the salad it probably will not store well for more than 48 hours. Happy Monday!
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