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I attended a cooking class today through the NMSU Valencia county Cooperative Extension service and this is a recipe we made in the class. It is very refreshing and makes a great side dish. You could even serve it with some nice crusty bread for a light lunch. It is best to use vine ripened tomatoes instead of a roma tomato which doesn't have much flavor. I don't like black olives so I leave them out. The cooking time is actually the time it takes to sit before serving. There is no actual cooking.
- Chop veggies in bite sized pieces.
- Drain olives and combine with veggies.
- Mix dressing ingredients together.
- Pour over salad and let sit for 20 to 30 minutes before serving.