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A wonderful refreshing, light and healthy
summertime salad that’s a great
accompaniment to any barbecue or main dish... 

Servings: (4)
Prep: 10 Mins.


1 cucumber, peeled, cut in quarters lengthwise, then into ½” chunks
½ small yellow onion, thinly sliced
½ red bell pepper, cut into ½” pieces
¼ teaspoon freshly chopped oregano (or 1/8 teaspoon dried)
1 teaspoon freshly chopped sweet basil (or ½ teaspoon dried)
1 tablespon red wine vinegar
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste


Add all ingredients to a small glass/ceramic (non-reactive) bowl, and toss to combine.  Refrigerate for 15 minutes prior to serving to allow flavors to meld.  Toss a final time, and serve. ~ Enjoy!

Tip:  I made this salad with what I had on hand today, although feel free to also include fresh tomato wedges and kalamata olives if you wish, just increase the amount of red wine vinegar, extra virgin olive oil and herbs, accordingly.

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