Prep 5 mins
Cook 0 mins
Posted as I prepare for the upcoming World Tour 4, this is a take-off of a traditional Italian soup. Preparation time does not inclued time needed to chill & meld the flavors.
- 1 cup tomatoes, chopped
- 1⁄4 cup red onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup cucumber, chopped
- 1⁄4 cup Italian dressing
- Combine all ingredients in a bowl & cover.
- Chill in refrigerator at least 1 hour before serving.
Simple to make and simply delicious: a great blend of flavours! I made only two itsy-bitsy changes: I added 3 cloves of minced garlic and I used roasted red pepper instead of the green pepper. No way that this would serve 20, however, unless they were particularly timid individuals! Three of us knocked this off in no time - spread on crusty ciabatta! Thanks for sharing this great recipe! Made for the Vegan Swap.
Tasty, tasty, tasty! And I love the simplicity. Good with my favorite organic blue tortilla chips. Thanks for posting!!
5 Stars, exactly what I thought it should be: a mild, tasty salsa. This was so easy, the only hard part was waiting 1 hour to taste it. I made Good Seasons Italian dressing with olive oil for this. I used Sun of Italy canned peeled plum tomatoes because our tomato crop is lagging behind schedule. I will make this a lot, all year long, thank you for posting. Made for 1-2-3 Hit Wonders.