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Light, cooling, and super refreshing, our Suyo Chopped Salad is perfect for a warm weather casual dinner or for feeding a crowd at an outdoor soirée. It’s simple to make, but it packs a punch of juicy, green goodness.
Products used: Garlic Olive Oil,
1 cucumber (about 2 cups) - chopped
1 medium yellow bell pepper - chopped
1 medium orange bell pepper - chopped
1 handful grape tomatoes - halved or quartered
¼ red onion - diced (or 2 to 3 scallions, sliced)
For garlic dressing:
2 – 3 garlic cloves - minced
½ medium lemon - juiced
1 tablespoon Garlic Olive Oil
1 tablespoon Suyo Cucumber Balsamic Vinegar
1 heaping tablespoon Dijon or stone-ground mustard
1 – 2 tablespoons water
fresh cracked pepper or lemon pepper, to taste
In a small bowl, combine the dressing ingredients and mix well, set aside.
In a large bowl, add the cucumber, bell peppers, tomatoes, and onion. Pour dressing over vegetables and toss gently to coat.
Salad can be served as is or served on top of leafy greens, pasta, or farro.
