Simple Summer Salad

• 2 english cucumbers
• 2 medium tomatoes
• 1 sweet pepper (ie. red, bell, italian)
• 1 red onion
• 1 splash red wine vinegar
• 1 splash good olive oil
• sea salt and pepper to taste

1. Slice the cucumbers, peppers, and tomatoes into roughly bite-size chunks.
2. Thinly slice the red onion.
3. Combine in a bowl. Add a splash of red wine vinegar and a drizzle of olive oil right over the top. Salt and pepper to taste, toss lightly. Devour.
4. Variations: This salad is excellent with cooked and cooled pasta for lunch the next day. It's easy to make a big batch and sits well in the refrigerator for at least a day. (You can also use cherry or grape tomatoes if it's going to sit for a while - cut tomatoes tend to wither faster). Great with fresh herbs from the garden, using up the abundance of basil is a favorite in our house. Delicious with day-old bread cubed and tossed in for a panzanella. Vegan as it stands, you can transform it into a more substantial lunch dish by adding tiny fresh mozzarella peals, shaved stravecchio, a briney feta, or your favorite cheese. Did I mention that it's versatile?

cucumbers, tomatoes, sweet pepper, red onion, red wine vinegar, olive oil, salt

Taken from food52.com/recipes/4906-simple-summer-salad (may not work)