Can we talk about rainbow salads? I mean, they are pure nommers. Not even sorry for creating that word. Nuh-uh.
I think the one thing that people like the least is the chopping, yet it’s so worth it and it’s only recently that I have started to make it more often, perfecting one recipe that we all really enjoy… well, me, my mum and Reuben – the other three are veggie phobes and won’t even try it. When I posted a pic of my recent rainbow salad on Instagram stories I had SO many requests for the recipe which I never really thought to share because it’s so basic and something that I just figured people wouldn’t want BUT in case you did, this one is for you (I said that with a wink and cheesy 80’s finger point, just so you know.)
What you need:
- 1 red pepper
- 1 yellow pepper
- 1/2 green pepper
- 1 red onion
- 2-3 salad tomatoes
- salt and pepper
- gulg of olive oil
- 1-2 tbsp. lime juice
- 1 tsp sugar
Dice up all the veggies (yes, I’m aware tomatoes are a fruit) into REALLY small pieces. I find the easiest way to do this is to slice them length ways and then cute across OR you can get a dicer – whatever. When you’ve done that mix them altogether and pour over the oil, lime juice, sugar and a generous amount of salt and pepper. Don’t scrim on the salt.
Voila. No, I’m not joking, it really is that basic.
If you want to though, you can make it as fancy as you like. I’m partial to adding a cucumber (also finely diced), basil, mint, orange peppers or even torn chicken.
It keeps really well, gets even tastier overnight in the fridge and makes an instance salad dressing!