Quick Pickled Salad

My girlfriend and I went to P.F. Chang’s for lunch today. It was tasty. I haven’t been there in so long that I forgot how much I enjoy their food. I ordered the pepper steak, and it was delicious. The part I liked most about the dish was the small salad that accompanied it. It was what I call a quick pickled salad. It didn’t actually have a name, but that’s what it tasted like to me. It was so good that I came home and recreated it. I was able to match up the flavors perfectly. I love it when that happens.

The salad was made up of cucumbers, red bell peppers, red onions, and grape tomatoes. Simple, yet delicious. The only down side was the small portion they gave me. I scarfed it down in no time and was craving more. Luckily, I was able to recreate it, and now I can have all the salad I want.

This salad is zesty, sour, sweet, and salty all at the same time. It’s going to make a perfect summer side dish at barbecues. Enjoy!

Happy scarfing,

Jennie

Recipe

1 seedless cucumber, sliced

1 red bell pepper, chopped

1/2 red onion, thinly sliced

1 cup grape tomatoes halved

1/2 cup white distilled vinegar

4 tsp. sugar

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

Add all the veggies to a medium bowl and toss to combine. In a medium-sized bowl, combine vinegar, sugar, salt, and pepper. Whisk until salt and sugar dissolve. Pour over veggies and toss. Let the salad set in the refrigerator and pickle for 1 hour. Enjoy!

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