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About this recipe

Taught to me by my Auntie Phyllis, this crunchy salad goes great with an Italian lunch of cold meat, buns, cheese, and olives. Oh, and don’t forget the wine.


Into a bowl, place the following chopped vegetables:

Then add:

Mix like a regular salad, and then refrigerate a few hours, tossing from time to time. Taste for seasoning, adjust, and jar (removing the garlic).

Leave veggies in the fridge for at least one day before serving. They’ll keep another 2-3 weeks in the fridge after that.