The key to this salad is cutting everything the same size. Assemble a
variety of vegetables such as tomatoes, cucumbers, celery, scallions,
onions, peppers and cut into 1/4” cubes. Chop up some parsley and cilantro.
Mix it up, squeeze on 1/2 lemon, and splash on a few drops of rice wine or cider vinegar.
Add salt, fresh black pepper, and a healthy shake of cayenne.
Now either (1) do nothing more, or (2) add a little olive
oil. The first has a surprisingly refreshing taste in which each
type of vegetable seems distinct. The second has a more
traditional vinegar-and-oil taste.
Mix and eat. There won't be any leftovers.
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