The Lie Salad Recipe

Wash and dice tomatoes

Wash tomatoes. Trim cores and cut into roughly 1/2-inch dice (about 3 cups). If tomatoes are very watery, scoop out some seeds before dicing to keep the salad from becoming soggy.

Peel and shred carrots

Peel carrots and either shred them on the large holes of a box grater or cut into thin matchsticks. Measure about 2 cups packed shredded carrots.

Slice pepper

Remove stem and seeds from the bell pepper. Cut into thin strips then roughly chop into 1/2-inch pieces (about 1 cup).

Thinly slice onion

Peel the red onion and cut in half from root to tip. Slice thinly, then separate into strips and chop to produce about 1/2 cup. If onion is sharp, rinse briefly under cold water and drain to mellow the flavor.

Chop parsley and mince garlic

Finely chop fresh parsley to measure 1/4 cup packed. Mince one small garlic clove to yield about 1 teaspoon minced garlic.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Whisk vigorously or shake in a closed jar until the dressing emulsifies and is smooth.

Taste and adjust: add a pinch more salt or 1/2 teaspoon more vinegar if you prefer brighter acidity. Dressing should be slightly tangy and balanced.

Place the diced tomatoes, shredded carrots, chopped bell pepper, and sliced onion in a large mixing bowl.

Add the chopped parsley and minced garlic to the bowl and toss gently to distribute.

Pour the dressing over the salad and toss gently but thoroughly so all pieces are lightly coated. Let the salad sit for 5–10 minutes to allow flavors to meld; the vegetables will soften slightly and the dressing will marry the ingredients.

Taste and adjust seasoning with additional salt and pepper if needed.

If using, sprinkle crumbled feta or goat cheese and toasted seeds or nuts over the top just before serving.

Serve chilled or at cool room temperature as a side or light lunch. Leftovers will keep in an airtight container in the refrigerator for up to 2 days; stir before serving as dressing may separate.