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Summer Vegetable Salad

By: Rudy Mancini

"THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California"

Rate/Review | Read Reviews (32)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup red wine vinegar
1/3 cup vegetable oil
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil

Directions

In a large bowl, combine vinegar, oil, garlic, salt, pepper and sugar if desired; mix well. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.