2 cups thinly sliced and quartered red onion
1 orange bell pepper, thinly sliced and quartered
1 pint grape tomatoes
Lemon Vinaigrette
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
2 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
In a large bowl combine lemon vinaigrette ingredients. Whisk thoroughly. Add cucumbers, onion, pepper and tomatoes. Toss to combine. Serve and enjoy!
SERVING TIP: This salad keeps well overnight, but to ensure it is crisp when served you can assemble as instructed and wait to toss the salad until you serve it!
Recipe printed from http://TheSlowRoastedItalian.com/ Copyright ©2012 The Slow Roasted Italian – All rights reserved.
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