Chop Chop Salad

• 1 medium cucumber (when in season, go for the pickling cucumbers, and use 2 if they are small)
• 1/2 medium beefsteak tomato
• 1/2 cup sugar snap peas
• 1/2 medium red onion
• 1/3 cup jarred, roasted peppers**
• 1/3 cup olive oil
• 1/4 cup red wine vinegar (white wine and rice wine vinegars also work)
• 2 tablespoons liquid from roasted red peppers
• pepper

1. Whisk together the garlic, vinegar and roasted pepper liquid, and then incorporate the olive oil in a stream so as to emulsify the dressing.
2. Starting with about 1/2 teaspoon of each, season the dressing - don't be shy! Whisk thoroughly, and taste as you go on a stray snap pea.
3. Chop all of the veggies into bite-sized pieces. For the tomatoes, discard the majority of the seeds, as they tend to make the salad soupy. .
4. Add about 1/4 cup of the dressing to the bottom of a large bowl, and then toss in the veggies. Toss well with your hands, making sure to distribute the dressing well throughout the salad. Add additional dressing as necessary to ensure that all veggies are well-coated.
5. Split the salad into two plates and chill before serving in the refrigerator for at least 20 minutes. Immediately before serving, drizzle with additional dressing if you'd like.
6. You can serve this as we do, with an unapologetically torn piece of fresh crusty bread for a light lunch, as well.

cucumber, tomato, sugar snap peas, red onion, peppers, olive oil, red wine vinegar, red peppers, pepper

Taken from food52.com/recipes/71534-chop-chop-salad (may not work)