|Prep Time||15 minutes|
|Cook Time||24 hours|
- 1/2 pint cherry tomatoes halved
- 1/2 medium red onion finely sliced and diced
- 2 tablespoons balsamic vinegar
- 1/2 cup peas fresh or frozen and shelled
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh basil chopped
- 1/4 cup red wine vinegar
- 1/4 cup water
- 4 tablespoons olive oil
- 2 tablespoons raw sunflower seeds shelled
- 2 tablespoons raw pepitas shelled
- 1/2 teaspoon black pepper to taste
- 1/2 teaspoon sea salt to taste
- 1 Whole English Cucumber Finely sliced
- Add cherry tomatoes, red onions, fresh peas, cucumbers, fresh chopped mint, and fresh basil to a large mixing bowl.
- Drizzle olive oil over the top. Add water, balsamic vinegar, and red wine vinegar. Season with salt and pepper to taste. Mix the ingredients together and transfer to a smaller bowl with a lid to place in the refrigerator.
- Once the salad has marinated add a few sprinkles of fresh chopped basil and mint (chop a few sprigs the day of) to the top and pour the pepita and sunflower seeds over the salad.
- Mix the salad one last time and use a large spoon to serve.
It is better to make this the day before and let it marinate over night stirring every 3 or 4 hours. If you make it the day of place it in the fridge and mix every hour for at least 3 hours.
This is one step away from being a hybrid over the top Caprese style salad just add your favorite fresh mozzarella to the dish. Slice the mozzarella, lay on a plate, and spoon this salad right over the top. Add an extra drizzle of balsamic vinegar for the final touch.
For more of a Mediterranean style dish you can add feta cheese chunks and diced up Kalamata olives.