This week’s featured recipe, Tangy Tomato Veggie Salad, is credited to my hard working hubby! It’s turned Reallyhot here lately and he spends a lot of time working outside, so when it comes to meal time, COLD is the main theme! His suggestion for a tomato based salad resulted in this week’s featured recipe! Tangy Tomato Veggie Salad is refreshing, delicious and BONUS….it’s a snap to put together! The flavors of all the fresh veggies, yummy peppercinis and Italian dressing combine to create a truly delicious and flavorful salad. Give it a try and let me know what you think! Stay cool & have a great week! Lisa
If you’re looking for refreshing and different salads, you should also check out Cornfed Creations’ Greek Inspired Corn Salad! Full of fresh veggies and combined with a light and yummy Greek yogurt and sour cream dressing, Greek Inspired Corn Salad is decidedly different and delicious!
Tangy Tomato Veggie Salad
Lisa - Cornfed Creations
A wonderful refreshing salad!
30 minPrep Time
30 minTotal Time
2 lbs. fresh ripe tomatoes cut into chunks
2 large cucumbers, peeled and cut into chunks
1 medium red onion, largely diced
8 oz. pkg. Cremini mushrooms, quartered
1 large red bell pepper, largely diced
8 oz. jar peppercinis, cored and quartered, plus juice
16 oz. bottle Italian dressing (house or zesty)
In a large container or bowl that has a lid, layer tomatoes, cucumbers, red onion, mushrooms, bell pepper and peppercinis.
Pour juice from peppercinis over all of the layered vegetables.
Shake the bottle of Italian dressing well to combine ingredients that may have settled.
Add dressing to vegetables, drizzling slowly to coat top layer of vegetables as much as possible. Add lid to container and seal well.
Shake container to coat all vegetables.
Place in the refrigerator and let marinate at least 2 hours prior to serving.