This is an easy salad that I made for Thanksgiving. The dressing melds the flavors beautifully and can be prepared the day before. All you need is a sharp knife, a cutting board, and a bowl. Most of the vegetables came from my fall garden, but you can also find them at your local grocery store. If you’re interested in other recipes I made for Thanksgiving, take a look at this post: A Pickle Patch Bountiful Thanksgiving.
Continue reading for the recipe below.
Green and Red Tomatoes, Cucumber and Bell Peppers Salad
Using fresh veggies from my fall garden, like green tomatoes and red and green bell peppers, this salad is perfect for Thanksgiving. The flavors meld beautifully when made the day before, but if you’re short on time, it only needs to chill for 1 hour. This makes it a convenient and delicious addition to your holiday table.
Ingredients
- 1 Pound Green tomatoes about 2
- 2 Pounds Red tomatoes I didn't have enough red tomatoes from my garden and supplemented with assorted heirloom cherry tomatoes as they were riper at the grocery store
- 3 Pounds Cucumbers about 4 large
- 1/2 Pound Red bell pepper
- 1/2 Pound Green bell Pepper
- 1/2 Pound Red Onion
- 1/2 cup Red wine vinegar
- 1/2 cup Olive Oil Maybe use avocado oil as olive oil solidifies in the refrigerator.
- 1 Tablespoon Garlic salt
- 1 Teaspoon Black pepper
- 2 teaspoons Dried Italian seasoning
Instructions
Slice the Vegetables:
- Quarter and thinly slice the green and red tomatoes. If using assorted cherry tomatoes cut them in half. Peel, quarter and thinly slice the cucumbers and red onion. Remove core and seeds, then thinly slice the red and green bell peppers.
Mix the Dressing:
- In a bowl, whisk together the red wine vinegar, olive oil, garlic salt, black pepper and dried Italian seasoning.
Combine:
- Toss the sliced vegetables with the dressing.
Chill:
- Cover the salad and chill in the refrigerator for at least 1 hour or longer before serving to allow the flavors to meld
Serve:
- Enjoy your salad immediately after chilling.
Notes
I learned that olive oil solidifies when refrigerated, so next time I make this salad, I’ll use avocado oil. Avocado oil has a higher percentage of polyunsaturated fats, which remain liquid at lower temperatures. Also, this recipe made a lot since I originally prepared it for 8 people. Given that we had many other sides, I can probably cut the recipe in half next time.
