MIXED VEGETABLE SALAD (INSALATA MISTA)

By TheresaJ

This colourful and crunchy salad is great served with grilled meats or fish. It is best served the same day

Ingredients

• Dressing:
• Half English cucumber, cubed
• 1 sweet pepper (red, yellow or orange), seeded and cut into chunks
• 1 carrot, thinly sliced
• 1 stalk celery, sliced
• Half small sweet white onion, cut into chunks
• 1 cup (250 ml) mini-mini bocconcini cheese (optional)
• 2 tomatoes, cut into thick wedges
• 2 Tbsp. (30 ml) olive oil
• 1/4 cup (50 ml) red wine vinegar
• 2 Tbsp. (30 ml) prepared basil pesto
• 1 clove garlic, minced
• 1/4 cup (50 ml) chopped flat-leaf parsley
• Salt and pepper to taste

Preparation

Step 1

In large bowl, combine cucumber, sweet pepper, carrot, celery, onion, cheese and tomatoesDressing: In small bowl, combine oil, vinegar, pesto, garlic, parsley, salt and pepper. Add to salad and toss gently. Chill in refrigerator for 1 hour to blend flavours. Drizzle desired amount on salad. Serve with crusty bread.

Serves 2-3.