Black Olive, Red Pepper And Cucumber Salad
- 24 servings
Ingredients
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Ingredients
- 4 1/4 pounds (6 medium) English cucumber, seeds removed and cut into 1/4-inch cubes
- 1 1/2 pounds (6 medium) red bell pepper, cut into 1/4-inch cubes
- 1 pound (2 cups) drained, sliced California Black Ripe Olives
- 1 1/2 cups garlic-infused olive oil
- 1 tablespoon lemon juice
- 2 teaspoons kosher or sea salt, or to taste
- 2 teaspoons ground black pepper, or to taste
Directions
- In a very large bowl, toss together cucumber, red pepper and olives. May be prepared 1 day ahead and stored tightly covered in the refrigerator.
- In a large bowl, whisk together olive oil, lemon juice, salt and pepper. May be prepared 1 day ahead and stored tightly covered in the refrigerator.
- Just before serving, pour vinaigrette over olive mixture and toss lightly to coat. Recipe may be prepared up to 6 hours in advance.