This is a great salad for a hot day, when the thought of turning on any cooking appliance just makes you want to flop into a pool and stay there until the winter freeze. All you need is some patience and a knife.
vine-ripe or heirloom tomatoes, chopped. I leave them in fairly good-sized chunks. As long as they’re bite-sized, they’re good enough.
cucumber, chopped (to about the same size as the tomatoes). I prefer seedless English cucumbers, but go with whatever.
green bell pepper, seeded and chopped
red onion, diced (since onions are so strong, I would cut them up quite a bit finer than everything else.)
kalamata olives, cut in half
red wine vinegar
extra virgin olive oil
salt, pepper, dried oregano, dried thyme
croutons (used bagged croutons if you like – I’m awfully lazy these days, so I certainly did.)
Mix however much you want of each of the veggies into a big bowl. Drizzle with vinegar and oil, toss to coat. season to taste. Just before serving, mix in the croutons.
Variations: punch up the flavor with a little caper brine. Add protein by mixing in chopped chicken or chunked tuna. Make it really pop with some minced fresh basil.