This refreshing salad is delicious year-round, but I especially love it when summer produce is at its peak. 


    • 3 ripe tomatoes, cut into ½-inch/1cm dice, or 3 cups/450g cherry tomatoes, halved
    • 1 cucumber, ends trimmed and cut into ¼-inch/5mm slices
    • 1 small yellow pepper, de-seeded and cut into ½-inch/1cm dice
    • ¼ cup/30g thinly sliced red onion
    • 3 tablespoons chopped fresh herbs, such as parsley, dill, basil or chives
    • ⅓ cup/75ml apple cider vinegar
    • 1 teaspoon white miso paste
    • ¼ teaspoon dried basil
    • ¼ teaspoon dried oregano
    • ¼ teaspoon ground black pepper


    1. In a large bowl, combine the tomatoes, cucumber, pepper, onion and fresh herbs. Set aside.
    2. In a small bowl, whisk together ⅓ cup/75ml of water with the apple cider vinegar, miso paste, dried basil, dried oregano and black pepper. Pour the dressing over the vegetables and toss gently to coat. Serve.

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