1/4 Cup minced parsley
1/4 Cup minced basil
(Note: If you can’t get fresh herbs, add 1 Tablespoon dried Italian seasonings to the salad dressing.)
2 Celery stalks
1 Large cucumber
1/2 Red onion
6 Campari tomatoes or 2 medium tomatoes
1 Jalapeno (optional for those who like it hot)
3 Garlic cloves
1 Teaspoon sugar
3 Teaspoons white wine vinegar
4 Teaspoons vegetable or Canola oil
1/2 Teaspoon black pepper
1 Teaspoon salt
Prepare the dressing: In a bowl, combine sugar, salt, black pepper, white wine vinegar, and vegetable oil. Quarter lime and squeeze into mix. Crush garlic into mix and stir. (If you’re not using fresh parsley and fresh basil, add 1 Tablespoon dried Italian seasonings to mix.)
Prepare the vegetables and place in large bowl. Wash and dry vegetables and herbs. Chop the celery and onion into small pieces. Mince the optional jalapeno. Peel the cucumber and quarter lengthwise. Remove the seed cores. Cut tomato into narrow slices. Leave the seeds and pulp in for flavor. Remove the leaves from parsley stems and mince. Also mince the basil.
Gently stir the dressing into the vegetable mix.
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