Garden Vegetable Salad

Every summer our family goes (tent) camping with three other families for an extended weekend.  Each family is responsible for one meal during our trip.  It's a fun way to try new things and to enjoy our trip without having to cook every meal.  However, of the 13 of us, at least half are vegetarian.  This is a challenge I look forward to every year - how to make a crowd pleasing vegetarian meal that even the meat eaters will enjoy.

A couple years ago I made a 3 bean chili using fresh garden tomatoes and served this cool, vinegary salad on the side.  While everyone raved about the chili, I think this salad was the favorite.  It was also very easy to prepare outdoors at our little prep table.  I sliced the cucumbers shortly after lunch and set them in the marinade buried deep in ice in our cooler while we took a hike.  Once we returned, I poured off the marinade, sliced the tomatoes and peppers, mixed it all together and buried it back in the cooler of ice.  By supper it was a welcome chilled addition to the chili that simmered over our campfire.

Garden Vegetable Salad

1 large cucumber, sliced
1 red or yellow bell pepper, sliced
12 cherry tomatoes, cut in half
1/2 cup white wine vinegar
1/2 cup water
1/4 teaspoon salt

Place cucumber in bowl with lid.  Combine vinegar, water and salt.  Pour over cucumbers.  Stir well to coat.  Place lid on bowl and refrigerate at least one hour.

Pour vinegar mixture off cucumbers.  Add tomatoes and peppers.  Mix to combine.  Serve cold.