A sweet and crunchy nightshade vegetable, bell peppers are loaded with Vitamin A and C, which help with healthy vision, skin, teeth and bones.
- 1 c tomatoes, chopped
- 1 c bell peppers, chopped
- 1 c cucumber, chopped
- ¼ c red onions, sliced
- ¼ c kalamata or castelvetrano olives, halved
- 5 T Italian parsley, chopped
- 5 T basil, chopped
- 3 T extra virgin olive oil
- 1 ½ T red wine vinegar
- salt + pepper to taste
In a large bowl, chop tomatoes, bell peppers and cucumbers the same size. Mix in red onions, olives, parsley and basil.
Drizzle and gently mix with olive oil and red wine vinegar. Season with salt and pepper to taste.
Will hold up to 5 days in the fridge.