Tomato, Cucumber and Red Pepper Salad Recipe

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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

Ingredients:

  • 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.

Directions:

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!


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Shape Up North is a community collaboration dedicated to helping northern Michigan residents benefit from healthy eating habits and an active lifestyle. Living a healthier lifestyle can and should be an enjoyable adventure. Small changes in habits at school, work, and home can have long-lasting, positive effects on your health. With an abundance of great local foods and a four-season playground right outside your door, you and your family can lead a healthy, fit, and fun life.