Summer Salad of Mini Cucumbers, Tomatoes, and Bell Peppers. A Cool Dish For Those HOT Summer days!

Summer Salad of Mini Cucumbers, Tomatoes, and Bell Peppers

Ingredients:

3 mini cucumbers

4 tomatoes quartered

1/2 each, yellow and orange bell pepper, finely diced

2 green onions, including firm greens

12 Kalmata olives, halved and pitted plus more for garnish

1/2 of a 15 oz. can garbanzo beans, drained

salt and pepper

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Vinaigrette:

1 tablespoon finely chopped dill

1 tablespoon finely chopped parsley

finely grated peel of one lemon

1 tablespoon lemon juice

3 tablespoons olive oil

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Directions:

In a roomy bowl, combine cucumbers, tomatoes, peppers, green onions and halved olives. Put garbanzo beans in a small bowl and cover with water, gently swish around with fingers to loosen any skins. Pour off water and any loose skins, gently shake to dry and add to the salad. Toss with 1/4 teaspoon salt and plenty of pepper to taste.

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To prepare vinaigrette, place herbs, grated lemon peel and juice, and a few pinches of salt in a bowl. Whisk in olive oil.

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Pour the vinagrette over salad and toss gently with a wide rubber spatula. Taste for salt. Transfer to a serving bowl. Garnish with olives, and unless you are serving the salad with a meat or fish or chicken dish, add any optional garnishes to turn the salad into a complete meal.

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To hold the salad more than 30 minutes before serving, toss the cucumbers with 1/2 teaspoon salt and place in colander to drain for 30 minutes before adding to the salad. This draws the water out and keeps them nice and crisp.