Serves about 6
2 Large Cucumbers
1 Large Tomato
1 Bell Pepper (orange, red or yellow)
1 Bunch Green Onions
1/4 Cup Fresh Flat Leaf Italian Parsley
2 Tbsp. Fresh Mint Leaves
About 8 Kalamata Olives
1/4 Cup Roasted Garlic Seasoned Rice Wine Vinegar
Pepper to taste
Wash all vegetables and herbs. Peel and half cucumbers, use a spoon to scrape the seeds out of the halves. Cut the halves into four strips and dice. Dice the tomato and bell pepper. Cut green onions about half way up the green parts and discard leftover greens (great green material for composting). Finely chop parsley and mint. Dice up the Kalamata olives. They are quite salty and flavorful so use more or less to your taste. Pour the vinegar over the veggies and herbs and pepper if you wish. Allow to set in the refrigerator for at least an hour before serving.
Nakano makes a great line of seasoned rice wine vinegars.
