Nutritious, delicious, and easy to make…my CPT salad is one of my favorite ways to consume some colorful plants.

Utensils: Cutting board, mandoline slicer or a butcher knife, a large bowl, a empty jar with lid, liquid measuring cup, and measuring spoons.


  • 4 mini cucumbers
  • 8 oz of multicolored grape/cherry tomatoes (green, orange, yellow, and red)
  • 4 sweet peppers (orange, red, and yellow)
  • 1/2 small shallot
  • 1/4 cup olive oil
  • 1 tsp ground ginger
  • 1/3 – 1/2 cup red wine vinegar
  • salt or garlic salt to taste


  1.  Thoroughly wash all of the vegetables.
  2. Cut the tops off of the sweet peppers (~1/4 inch from the stem) and discard along with pith and seeds.
  3. Cut the ends of the cucumbers off (~ 1/8 inch from the end) and discard these ends.
  4. Place mandoline over a large bowl and slice (~1/4 inch thickness) all of the peppers and cucumbers into the bowl.
  5. Place all the grape/cherry tomatoes between two Tupperware lids or two small plates (without squashing them).  Cut the tomatoes in half by sliding a sharp butcher knife between the two lids. Place the tomatoes in the bowl with the peppers and cucumber.
  6. Use the mandoline and knife to mince half the shallot.  Use the whole shallot if you really like onion flavor.
  7. In the glass jar, combine the olive oil, vinegar, ground ginger, and minced shallot. Secure the lid and shake the jar until all ingredients are well combined.  Take a spoon to it and taste.  Add salt to taste.
  8. Pour dressing over the cucumber, peppers, and tomatoes in the bowl and toss.  Serve or store in the fridge.