The weekend has approached and its beautiful outside. The sun makes me happy, I’m definitely a summer person. Tomorrow we have a family BBQ to go to. Unfortunately it won’t be a vegan BBQ so I’ll have to take our food with us and take a dish to share. Its good to show people that vegan food is delicious, the right choice for our bodies and the planet. Yesterday I said I was busy in the kitchen I did some baking but I also made two salad dishes, a Tomato and Caper salad and a potato salad. The potato salad will be on the blog tomorrow.
This Vegan Tomato and Caper Salad is delicious. Some of you maybe asking What Are Capers? What do they look and taste like? Capers are the unripened flower buds of capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia. After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes.
- 2 pounds red cherry tomatoes quartered
- 1 green bell pepper cored, seeded and diced
- 6 radish diced
- ½ English cucumber diced
- 3 celery ribs, diced
- 1 red onion, diced
- 3 tablespoons capers
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- freshly ground black pepper
- In a bowl place all the chopped vegetables. In a small bowl mix lemon juice and olive oil with some freshly ground pepper for taste. Pour over vegetables and toss together. Add the capers.
- Refrigerate for 30 minutes. Serve on salad platter.