2 Florida bell peppers (or 12 small sweet peppers), seeds removed and sliced thin (a variety of colored peppers is recommended)
2 Florida cucumbers
1 red onion
¼ cup fresh parsley, chopped fine
1 tablespoon fresh herbs (basil, thyme, oregano or mint)
2 tablespoons white wine vinegar
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
Add all ingredients, except the salt and pepper, to a medium-sized mixing bowl. Lightly toss all ingredients to coat. Taste salad and adjust seasoning with salt and pepper. Keep refrigerated and serve cold.
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