This bright and toothsome salad has lots of tomatoes, onions, cucumbers and capsicums. Basil and garlic add savour.
This was delicious Karen. I skipped the vinegar and used olive oil only and let the salad sit on the counter so the salt could draw out all of the wonderful juices. When you've finished the salad make sure you have some nice crusty bread to soak the great garlic infused liquid. Yum! - 01 Jun 2005 (Review from Allrecipes USA and Canada)
YUM-O, It was perfect complement to Surf & Turf - Gulf Coast Style also found on allrecipes.com Perfect blend of flavors! This was like tabouleh with out the bulgar wheat. I used an orange bell pepper instead of green, and green onions instead of regular onion, rather than vinegar, I used lemon juice. I used some Cavenders seasoning instead of salt, it's a greek seasoning salt. I only used one garlic clove and mixed it in a small container with the oil and lemon juice and seasoning. I let it sit in it's own juices and chill for about an hour before serving. Wow, the flavors really popped! The only thing we would do different next time, or when using the leftovers, add some feta cheese. Great for lunch the next day! We will definately make this one again. This is our new summer favorite! - 09 Jul 2005 (Review from Allrecipes USA and Canada)
Delicious, healthy and perfect for summer. I was able to go right out and pick most of the ingredients from my garden. In our household, we enjoyed it even more by using sweet red bells instead of green. Also, tastes even better when mixed with crumbled feta or blue cheese. - 26 Jul 2001 (Review from Allrecipes USA and Canada)