Is there anything better than produce fresh from your own garden? As Tom and I were eating this salad, and Sweet Pea was scarfing down veggies from the serving bowl before they even hit her plate, we decided that we’re going to move somewhere that allows us to eat tomatoes like this every. single. day. We had some beautiful green peppers and tomatoes in our CSA last week, and when combined with our own cucumbers the results were magical. Like eating summer out of a bowl.
Now, calling this an Italian flag salad might be stretching things a bit…but our cucumbers are really white on the inside, and we’re Italian-proud over here. So there you go. This recipe is definitely more of a season-to-taste sort of thing. I’ve given you some ratios to start with, and you can adjust to your own tastes. If you, like Tom, prefer things with a little heat, a chopped jalapeno is also superb in this salad. We do that when Sweet Pea isn’t going to be eating with us!
Italian Flag Salad
1 large cucumber, diced
1 large or two small tomatoes, diced
1 green pepper, diced
1 jalapeno pepper, sliced, with or without seeds (optional)
2 Tbsp. good-quality olive oil
2 Tbsp. white wine vinegar
2 Tbsp. granulated sugar
Kosher salt and cracked black pepper to taste
Combine oil, vinegar and sugar in a serving bowl and whisk to combine. Add the vegetables and salt and pepper to taste, and stir to combine. This salad is good right away, but it’s even better if you let it sit for a few hours to “marinate” the vegetables.