How to Make a Colorful Salad - It's All in the Dressing

by Esty Shpigel

Small chopped salad that tastes great when fresh and even better the next day. I usually make an extra large portion to guaranty left overs :)


  • 1 Red pepper
  • 1 Yellow pepper
  • 1 Orange pepper
  • 4 Small cucumbers
  • 3 Small Radishes
  • 4 Tomatoes
  • 1 Bunch Green onion (root part discard green part)
  • 1 ½ Tablespoons Honey
  • 1 Small fresh Lemon juice
  • 3 Tablespoons Dill
  • 1 Olive oil
  • 3 Tablespoons Balsamic vinegar
  • Salt & Pepper to taste
  • Instructions

    Step 1

    Wash the vegetables.

    Step 2

    Dice the peppers

    Step 3

    Add the diced red pepper to a glass serving bowl

    Step 4

    Add the diced yellow pepper...

    Step 5

    ...and the diced orange pepper.

    Step 6

    Dice the cucumber (keep the skin) and add to the bowl.

    Step 7

    Chop 3-4 radishes and...

    Step 8

    add to the bowl.

    Step 9

    Dice 3-4 tomatoes and...

    Step 10

    add to the bowl.

    Step 11

    Last, discard the green onion's roots and remove the top part of the onion.

    Step 12

    Chop the bottom part of the green onion and...

    Step 13

    Add to salad's bowl.

    Step 14

    Another angle...

    Step 15

    The dressing... Mix the balsamic vinegar, oil, whole lemon juice, honey, salt and black pepper to taste and the dill.

    Step 16

    Add the dressing and stir well.

    Step 17


    Step 18

    Tip: let the salad rest before serving. Tastes even better the following day.

    Step 19