Tomato, Cucumber, and Red Pepper Salad Recipe

Tomato, Cucumber, and Red Pepper Salad Recipe

Sophisticated Salad for Summer Dining


Kristin Celeste Shroeger, the food writer and recipe developer behind The Intentional Minimalist food blog, shares one of her favorite healthy summer recipes. Kristin encourages cooking by the seasons using sustainable whole foods and allergy-friendly ingredients. “By eating seasonally, we reap the benefits of good health through nutrition,” she says.

Find more of her recipes here.


Tomato, Cucumber, Red Pepper Salad


  • 1 cup tomato
  • 2 cups cucumber
  • 1 cup red bell pepper
  • 1/2 cup green onion
  • Shallots
  • 1 cup basil
  • 3 tablespoons wild ramp infused olive oil
  • 2 tablespoons coconut vinegar
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon red peppercorns
  • 1/8 teaspoon sea salt
  • Flake finishing salt

Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, or if you are an adventurous home cook, you can make your own. Regular olive oil may be substituted for the infused olive oil and rice vinegar may be substituted for the coconut vinegar used in this recipe.



  1. Wash and dry produce.
  2. Slice tomato in half and remove tomato pulp with a spoon. Place tomato pulp in a tall glass jar. Chop 1 cup of tomato flesh and place in a large glass bowl.
  3. Chop 2 cups of cucumber and place in the glass bowl.
  4. Trim away red pepper stem and seeds. Chop and place in the bowl.
  5. Trim ends off of green onions, slice and place in the bowl.
  6. Remove shallot top skin layer, trim shallot ends, slice 1/4 cup shallot rings and place in the bowl.
  7. Remove basil leaves from stems, thinly slice 1 cup and reserve.
  8. Remove shallot top skin layer, trim shallot ends, chop 1 tablespoon and add to the tall glass jar with the tomato pulp. Pour in wild ramp infused olive oil, coconut vinegar, ground pepper, ground white pepper, red peppercorns and fine sea salt to create the dressing.
  9. Blend the dressing with an immersion stick blender directly in the tall glass jar for 10 seconds. Taste, adjust seasonings as desired and blend dressing for another 10 seconds until rich and creamy.
  10. Gently fold sliced basil in salad. Plate 1 cup of salad per serving drizzled with 2 tablespoons of dressing. Serve salad sprinkled with a pinch of flake finishing salt.


By: Carly Simpson, MyNorth Media