Veggie Platter Recipe
Cucumber, tomatoes, lettuce, red peppers, radish & lemon.
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Ingredients
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Vegetables
Garnish & Citrus
Dressing (simple lemon vinaigrette)
Method
Prepare Vegetables
Wash and dry
Rinse the cucumber, cherry tomatoes, lettuce leaves, red pepper, and radishes under cold running water. Spin the lettuce dry in a salad spinner or pat gently with clean kitchen towels to remove excess moisture.
Slice cucumber
Trim the cucumber ends. For a decorative platter, slice into 1/4-inch rounds or bias slices about 1/4 inch thick. If you prefer sticks, cut into 1/2-inch batons. Place slices or sticks on a large serving platter in a neat row or fan.
Halve tomatoes
Pat the cherry tomatoes dry and cut each in half (or leave whole if very small). Arrange in small clusters on the platter where color is needed.
Prepare lettuce
Tear larger lettuce leaves into bite-size pieces and arrange a bed of leaves on the platter as a base or in small piles around the other vegetables for texture and color.
Slice red pepper
Cut the red bell pepper in half, remove stem, seeds and white pith. Slice into 1/2-inch wide strips. Arrange strips in groups or fan them on the platter.
Slice radishes
Trim radish ends and slice thinly (about 1/8 inch). For variety, you can halve some radishes and thinly slice others. Scatter or arrange them decoratively on the platter.
Make Dressing
In a small bowl or jar combine 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon salt and 1/2 teaspoon black pepper.
Assemble & Finish
Arrange all prepared vegetables attractively on the serving platter: use the lettuce as a base, fan cucumber slices, cluster halved cherry tomatoes, lay red pepper strips in a contrasting section and scatter radish slices for pops of color.
Serve the dressing on the side in a small bowl or drizzle 1–2 tablespoons lightly over the vegetables just before serving. Garnish with chopped fresh parsley if using.