I Keep This Crisp and Cool Spanish Salad in My Fridge All Summer Long
Ingredients
- 1 pound tomatoes
- 1 large English cucumber
- 2 bell peppers bell peppers
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
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Instructions
- In a large serving bowl, combine the diced tomatoes, cucumber, and bell peppers. Toss gently to combine.
- In a small mixing bowl, whisk together the olive oil, sherry vinegar, sugar, and salt until combined.
- Pour the dressing over the salad. Toss with a large spoon to combine. Serve right away or allow the salad to marinate in the fridge for 30 minutes for the vegetables to release their juices and meld with the vinaigrette.,Store leftovers in an airtight container in the refrigerator for up to 3 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
