This is a great make ahead salad. In making it ahead I did leave the tomatoes and cucumber until right before serving. I used kalamata olives, Heavenly Marzano tomatoes they are larger than grape tomatoes but smaller than plum (no seeding), 1 large clove of garlic through a press instead of powder, I also did a little larger chop on the peppers, celery, and cucumbers. I served this at the beach with grilled pork tenderloins, and asparagus.
Leftovers the next day I added a can of Italian can tuna in oil, just as fabulous as a light lunch.
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This is a great make ahead salad. In making it ahead I did leave the tomatoes and cucumber...