Chopped Vegetable Salad Recipe

Peel and chop carrots

Peel the carrots and chop them into small, even 1/4-inch dice. Aim for pieces similar in size to the chopped peppers and cucumber so the salad has an even texture.

Core and chop peppers

Remove stems, seeds and membranes from the red and yellow bell peppers. Cut each pepper into strips, then dice into approximately 1/4-inch pieces to match the carrots.

Slice and dice cucumber

Halve the cucumber lengthwise. If it has large seeds, scoop them out with a spoon. Slice the halves into 1/4-inch half-moons, then dice to make pieces about 1/4-inch square.

Thinly slice onion

Peel the red onion and slice it in half. Finely slice one half into thin half-moons, then chop them smaller if you prefer milder, less noticeable onion bites. Use only half of the onion called for; reserve the other half for another use.

Halve cherry tomatoes

Rinse the cherry tomatoes and cut each in half (quarter if very large). Place them into the bowl with the other chopped vegetables.

Chiffonade basil

Stack the basil leaves, roll them tightly into a cigar shape, then thinly slice across the roll to create fine ribbons. Lightly separate the ribbons and add to the bowl with the vegetables.

Crush the garlic clove with the side of a knife and mince finely, or grate it on a microplane. In a small bowl or jar, combine the minced garlic, lemon juice, red wine vinegar, honey or maple syrup, salt, black pepper and red pepper flakes. Whisk or shake until the salt has dissolved.

Slowly drizzle in the extra-virgin olive oil while whisking (or add and shake well in the jar) to emulsify the dressing. Taste and adjust: add up to 1 tsp more lemon juice or 1/4 tsp more salt if needed.

Place all chopped vegetables and basil in a large mixing bowl. Pour the dressing over the vegetables.

Toss gently but thoroughly with tongs or two large spoons so each piece is lightly coated in dressing. Let the salad sit at room temperature for 10 minutes to allow flavors to meld, or refrigerate for up to 30 minutes if you prefer it chilled.

Taste and adjust seasoning before serving. Add a pinch more salt or a drizzle more olive oil or lemon juice if desired. Serve immediately.