Summer Vegetable Salad
Vegetable salads are especially popular in the summertime when fresh seasonal vegetables are sold everywhere. Many people even grow their own in their gardens.
Servings: 4
1 medium cucumber
1 large tomato
1 sweet pepper
1 bunch fresh dill sprigs
Half teaspoon salt
4 tablespoons vegetable oil (sunflower oil is best)
Vegetable salads are especially popular in the summertime when fresh seasonal vegetables are sold everywhere. Many people even grow their own in their gardens.
Cut the cucumber in half lengthwise, then slice into thin semicircles.
Repeat with the tomato – in half first, then into semicircles.
Cut open the sweet pepper, remove the seeds and the stem, then slice into julienne-thin strips.
Finely chop the dill.
Place all vegetables and dill into a bowl.
Sprinkle with salt.
Add the oil and mix well to combine.
Unrefined sunflower oil or cold-pressed olive oil are the best for this salad.
Serve as a separate dish or as an accompaniment for meat or poultry dishes.
