This is a fresh, crisp salad that is also good for the heart. This tasty salad goes well with just about any meat, poultry, fish or pasta dish.

Recipe:

1 red Pepper
1 Yellow Pepper
1/2 Cucumber
1/4 Red Onion
1 C. Black Olives or Green Olives
4 Roma Tomatoes
3 T. Chopped Garlic
1/2 C. Fresh Herbs
3/4 C. Baslamic Vinegar
Salt and Pepper

Instructions:

Chop and slice all of the above vegetables to desired size. Add Baslamic Vinegar and salt & pepper to taste. Throw into an airtight container. Allow to marinate for at least one hour in the refrigerator.

Make this salad about you, and your love of fresh vegetables. I tend to slice all of mine into julienne strips. But what works for me may not work for you.

Serving Suggestions:

Serve over a bed of cold pasta.
Serve over a bed of fresh greens.
Serve with grilled fish or poultry.
Add some cubed cooked chicken.

Tips From Chef Bek:

- The longer your salad marinates, the better the flavor.
- Julienne: Slice vegetable into 2-inch x 1/4-inch slices. Stack the slices and cut into lengthwise 1/8-inch or 1/4-inch strips.
- When chopping garlic, toss about 1/4 teaspoon of kosher salt into the mixture. This will keep your garlic from dancing around the cutting board.
- Dried herbs can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
- Dont have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.