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

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Preparation Time:

Servings: 4

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Ingredients

  • Half Ontario Greenhouse Cucumber, cubed
  • 1 Ontario Greenhouse Sweet Pepper (red, yellow or orange), seeded and cut into chunks
  • 1 Ontario Carrot, thinly sliced
  • 1 stalk celery, sliced
  • Half small sweet white onion, cut into chunks
  • 1 cup (250 mL) mini-mini Ontario Bocconcini Cheese (optional)
  • 2 Ontario Greenhouse Tomatoes, cut into thick wedges

Dressing:

  • 1/4 cup (50 mL) olive oil
  • 1/4 cup (50 mL) red wine vinegar
  • 3 tbsp (45 mL) prepared basil pesto
  • 1 clove garlic, minced
  • 1/4 cup (50 mL) chopped fresh Ontario Flat-Leaf Parsley
  • 1/4 tsp (1 mL) each salt and pepper

Instructions

In large bowl, combine cucumber, sweet pepper, carrot, celery, onion, cheese and tomatoes.

Dressing:

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.

Nutritional information

When recipe serves 6:

  • Protein: 7.0 grams
  • Fat: 18.0 grams
  • Carbohydrates: 9.0 grams
  • Calories: 216
  • Source of Fibre