Once you get the gist of this farm fresh vegetable salad, you can make it your own with your choice of fresh vegetables from your garden or the market. The vegetables can be sliced thinly or chopped into chunks; let your time and mood guide you. This salad makes a lot but keeps for another day refrigerated. It’s great with pizza, panini, bruschetta, focaccia, or just about anything grilled.
Ingredients
- 10 ripe Roma tomatoes (about 1½ pounds), sliced into wedges
- 1 cucumber, chopped
- 2 ribs celery, chopped
- 1 yellow bell pepper, cored, seeded, and chopped
- 1 red onion, peeled and slivered
- 1 (8-ounce) can artichoke hearts, drained and chopped
- 1 cup olives, pitted and halved
- 1 capers, drained
- 10 pepperoncini
- 3 garlic cloves, chopped or thinly sliced
- 10 large fresh basil leaves, torn
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 lemon juice of zest
- Extra-virgin olive oil for drizzling
- Kosher or sea salt and freshly ground black pepper
How to Make It
- In a large bowl, combine the tomatoes, cucumber, celery, peppers, onion, artichoke hearts, olives, capers, pepperoncini, garlic, basil, parsley, and rosemary
- Add the lemon zest and juice, drizzle with olive oil, and stir
- Adjust the seasonings to taste. Let sit for at least 30 minutes and up to 2 hours before serving.
