Summer Vegetable Salad
Ingredients
1 medium cucumber
1 large tomato
1 sweet pepper
1 bunch fresh dill sprigs
Half teaspoon salt
4 tablespoons vegetable oil (sunflower oil is best)
Directions
Cut the cucumber in half lengthwise, then slice into thin semicircles.
Repeat with the tomato – in half first, then into semicircles.
Cut open the sweet pepper, remove the seeds and the stem, then slice into julienne-thin strips.
Finely chop the dill.
Place all vegetables and dill into a bowl.
Sprinkle with salt.
Add the oil and mix well to combine.
Serve as a separate dish or as an accompaniment for meat or poultry dishes.
