Summery Garden Salad

Summery Garden
​Salad

Prep Time: 15 Min
Chill Time: 30 Min +

Yields: 4 Servings

WHAT YOU NEED

• 3 Tbsp. + EVOO
• 1 Lemon
• 1 clove Garlic, crushed & finely minced
• 1 Tsp. Pepperoncini In Oil
• 1 Tbsp. Prepared Pesto
• 1/4 Tsp. + Himalayan Salt 
• Cracked Pepper
• 1 C Snap Peas, chopped
• 1 Pint Grape Tomatoes, halved
• 1/2 Red Onion, sliced thinly
• 1/2 Bunch Green Onions, chopped
• 1 Bell pepper, chopped
• 1/4 English Cucumber, sliced in to half moons
• 1/4 C Fresh Parsley, chopped
• TOP - Crumbled Feta, Pepper Flakes, Fresh Parsley

DIRECTIONS

• Whisk together the EVOO, pepperoncini, pesto, garlic, salt, a few cracks of pepper, and the juice of the lemon until combined. 
• Add the cukes, toms, pepper, green & red onion, snap peas, and parsley, to a good sized mixing bowl. Pour the vinaigrette over the veggies and toss until everything is nice and coated. Cover and refrigerate for a minimum of 30 minutes to allow the flavours to come together.
• Remove the salad from the fridge about 10 minutes prior to when you're serving. Toss the salad and transfer to a serving bowl. Taste and add additional salt, pepper, or lemon juice if needed / desired. Garnish with as much crumbled feta as your heart desires, a good sprinkling of pepper flakes, and additional parsley. Serve and ENJOY!
• I found this salad ate its best on day one. With that being said, it can be stored in an airtight container for 3 days. When serving, I'd suggest a good drizzle of EVOO and another squeeze of lemon to give it some life!

HAPPY VEG