Ingredients:

  • 2 cups (300g) cucumber, finely diced
  • 2 cups (300g) red bell pepper, finely diced
  • 1 cup (150g) carrots, finely diced
  • 1 cup (150g) cherry tomatoes, quartered
  • ½ cup (75g) red onion, finely minced
  • ¼ cup (15g) fresh parsley, finely chopped
  • ¼ cup (15g) fresh cilantro or mint, finely chopped
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 3 cloves (15g) garlic, minced into a paste
  • 1 tsp (5g) Dijon mustard
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Dice the cucumber, red bell pepper, and carrots into small, equal cubes (approximately 1/4 inch) to create a confetti-style base.
  2. In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, minced garlic paste, Dijon mustard, salt, and black pepper.
  3. Shake the jar vigorously or whisk the mixture until the dressing is emulsified, thick, opaque, and glossy.
  4. Place all chopped vegetables and herbs into a large mixing bowl.
  5. Pour the garlic vinaigrette over the vegetables and fold gently with a large spoon until every piece is evenly coated.