Crunchy Spring Veggie Salad
Ingredients
6 mini sweet peppers (a mix of red, orange, and yellow), deseeded and finely chopped
5 radishes, finely chopped
3 Persian cucumbers, finely chopped
2 handfuls cherry tomatoes, quartered
1/2 cup snap peas, chopped
1/4 red onion, finely chopped
2 handfuls arugula
1/2 cup feta cheese, crumbled
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
1/4 cup mint, finely chopped
1/2 cup pita chips, slightly crushed (optional)
Dressing
1/4 cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 lemon, zested and juiced
1 teaspoon salt
1/2 teaspoon black pepper
Directions
In a small bowl, whisk together all of the dressing ingredients. Adjust salt and pepper to taste, then set aside.
In a large bowl, combine all of the vegetables and herbs. Gently fold in the feta cheese.
Pour the dressing over the salad and toss until evenly coated.
If using pita chips, add them just before serving, keeping most on top so they stay crisp.
Additional Notes
This salad is light, fresh, and holds well; just keep the dressing and pita chips separate until ready to serve.
For extra crisp vegetables (especially cucumbers, snap peas, and radishes), chop them and soak in ice-cold water in the fridge for about 30 minutes, then drain before using.
It’s a great, colorful way to incorporate more vegetables into your spread.
Pairs beautifully with dips, breads, and heartier mains if you’re hosting.
