Colorful vegetable salad

Ingredients for 12 servings:

• 8 tomatoes
• 2 cucumber(s)
• 2 bell peppers, the color doesn’t matter
• 2 apples
• 4 garlic cloves
• 400 g cheese, vegans simply leave it out
• 100 ml olive oil or rapeseed oil
• 50 ml vinegar, e.g. B. Balsamic vinegar
• 1 tsp honey or a suitable vegan substitute
• 1 tsp, heaped mustard
• 1 tsp salt and pepper
• 2 tsp herbs de Provence or Italian herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

vegetarian or vegan party salad

Roughly peel the cucumbers and halve them lengthwise. Remove the seeds with a teaspoon and then salt the cucumbers. After letting them soak for at least 15 minutes, squeeze the juice out of the cucumbers. Cucumbers contain a lot of water. Deseeding, salting, and squeezing prevents the salad from becoming watery. Wash the tomatoes, peppers, and apples and peel or core them if necessary. Dice the tomatoes, peppers, apples, cheese, and cucumbers into approximately 1 cm pieces. Peel and finely chop the garlic, and place the ingredients in a bowl. For the dressing, put the oil and vinegar in a small container. The acidity should be clearly noticeable. If the vinegar is too mild, you may need to adjust the ratio to 1:1. Whisk the oil and vinegar with the honey, mustard, and spices and pour over the salad. Mix the ingredients well.