The Intentional Minimalist tosses up this tomato, cucumber and red pepper salad recipe featuring local Northern Michigan ingredients.
Kristin Celeste Shroeger is the food writer, recipe developer and photographer behind The Intentional Minimalist. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods and allergy friendly ingredients. By eating seasonally, we reap the benefits of good health through nutrition. Click here for more recipes.
Tomato, Cucumber, and Red Pepper Salad Recipe
- 1 cup tomato
- 2 cups cucumber
- 1 cup red bell pepper
- 1/2 cup green onion
- 1/4 cup shallots
- 1 cup basil
- 3 tablespoons wild ramp infused olive oil
- 2 tablespoons coconut vinegar
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon red peppercorns
- 1/8 teaspoon sea salt
- Flake finishing salt
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores or if you are an adventurous home cook you can make your own. Regular olive oil may be substituted for the infused olive oil and rice vinegar may be substituted for the coconut vinegar used in this recipe.
Wash and dry produce. Slice tomato in half and remove tomato pulp with a spoon. Place tomato pulp in a tall glass jar. Chop 1 cup of tomato flesh and place in a large glass bowl. Chop 2 cups of cucumber and place in the bowl. Trim away red pepper stem and seeds. Chop 1 cup of red bell pepper and place in the bowl. Trim ends off of green onions, slice 1/2 cup green onions and place in the bowl. Remove shallot top skin layer, trim shallot ends, slice 1/4 cup shallot rings, separate rings and place the shallot rings in the glass bowl. Remove basil leaves from stems, thinly slice 1 cup of basil and reserve basil.
Remove shallot top skin layer, trim shallot ends, chop 1 tablespoon shallot and add to the tall glass jar with the tomato pulp. Pour in 3 tablespoons wild ramp infused olive oil, 2 tablespoons coconut vinegar, 1/4 teaspoon ground pepper, 1/4 teaspoon ground white pepper, 1/4 teaspoon red peppercorns and 1/8 teaspoon fine sea salt. Blend the dressing with an immersion stick blender directly in the tall glass jar for 10 seconds. Taste, adjust seasonings as desired and blend dressing for another ten seconds until rich and creamy.
Gently fold sliced basil in salad. Plate 1 cup of salad per serving drizzled with 2 tablespoons of dressing. Serve salad sprinkled with a pinch of flake finishing salt.
Find more summer salad recipe ideas in MyNorth’s recipe directory!