Cabbage, Bell Pepper, and Tomato Salad

Cooking method

1. Step 1:

   

   How do you make a salad of cabbage, bell pepper, and tomatoes? Gather all the vegetables from the list. If you can, use young cabbage — its juicy, tender leaves make the salad brighter and more appetizing.

2. Step 2:

   

   Remove the damaged outer leaves from the cabbage. Rinse the head under cold running water and pat it dry with paper towels — there shouldn't be any excess water left on it. Shred the cabbage into thin strips and put it in a deep, suitable bowl.

3. Step 3:

   

   Rinse the bell pepper, cut it in half, and remove the seeds and core. The salad looks brighter and prettier with peppers of different colors. I used yellow pepper this time. Cut the pepper into thin half-moons or slivers and add it to the cabbage.

4. Step 4:

   

   Rinse and dry the tomatoes. Cut them into small wedges or large cubes and add them to the bowl. For vegetable salads I usually use a few cherry tomatoes — they're juicy and a little sweet, which gives the dish a special flavor.

5. Step 5:

   

   Peel the onion and slice it thinly. Shallots, white salad onion, or red onion are ideal for vegetable salads.

6. Step 6:

   

   Make the dressing. In a small deep bowl, mix the olive oil and the juice of half a lemon. If you like, add a pinch of ground paprika and other favorite seasonings. Mix everything thoroughly.

7. Step 7:

   

   Sprinkle the salad with finely chopped herbs such as parsley, dill, or young green onion. Salt to taste and drizzle with the dressing.

8. Step 8:

   

   Mix everything thoroughly and let the salad sit for 5–10 minutes. Mix again, garnish with a few sprigs of parsley or dill, and serve!