Summer Vegetable Salad

written by The Recipe Exchange | May 17, 2016

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.