INGREDIENTS
- ½ cup red onions, thinly sliced
- 1 cup Lebanese cucumber, chopped 1 cm thick
- 6 pcs cherry tomatoes, halved
- 8 kalamata olives
- ¼ cup dill, chopped
- ¼ cup fresh mint leaves, chopped
- ½ green capsicum, cut 2 cm thick
- ½ tbsp. red wine vinegar
- 2 tbsp. olive oil
- pinch of Himalayan salt
DIRECTIONS
Toss all ingredients in a large salad bowl. Drizzle with olive oil and red wine vinegar.
Sprinkle with Himalayan salt, give one last toss and serve.
Serves 2
Recipe from Anne Tuazon
Pictures are for illustration purposes only.
