A fresh, crunchy, colorful salad — perfect for large gatherings, totally plant-based, and buffet-ready.
Yields: ~4–5kg finished salad

🧂 Ingredients:

Veggies:

• 6 large cucumbers, diced or halved and sliced

• 3kg cherry tomatoes, halved (or 6–7 large tomatoes, chopped)

• 4 red peppers, thinly sliced

• 2 yellow/orange peppers, sliced

• 2 large red onions, finely sliced (soak in cold water to soften bite, optional)

• 3 heads romaine or little gem lettuce, chopped (optional for volume + crunch)

Dressing:

• 250ml extra virgin olive oil (~1 cup)

• Juice of 4 lemons

• 2 tbsp red wine vinegar

• 2–3 garlic cloves, minced

• 2 tsp dried oregano

• Salt and freshly ground black pepper, to taste

Fresh Herbs:

• 1 large bunch fresh flat-leaf parsley, finely chopped

• Optional: a few leaves of fresh basil or mint, chopped or torn

👨‍🍳 Instructions:

1. Prep the veggies:
   Chop everything into bite-size pieces. Add to a large bowl or buffet tray.

2. Make the dressing:
   Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.

3. Assemble the salad:
   Pour dressing over the veg and toss well. Add the chopped herbs and toss again.

4. Chill:
   Let sit in the fridge for 1 hour (or up to 24 hours). Stir before serving and taste for seasoning.

✅ Serving Tips:

• Serve cold or room temp in shallow serving trays.

• Garnish with extra parsley and a drizzle of olive oil before serving.

• Great as-is, or topped with chickpeas or toasted seeds for extra texture.