Summer Salad

  • Yield: 1 servings


4large Ripe firm tomatoes
1large Red Onion
1large Cucumber
1large Sweet Bell Pepper (any color)
1tablespoon Splenda sugar substitute
1tablespoon Red Wine Vinegar
1tablespoon Extra Virgin Olive Oil


  1. Wash, peel, remove stems, ends from tomatoes, onion, cucumber and pepper.  Quarter each tomato and then cut across width in small chunks.  Cut and dice onion, cucumber and pepper.  Put all in a large mixing bowl.
  2. Stir thoroughly – then add Splenda, vinegar and oil – stir again.  Chill for at least 1 hour before serving, the longer it chills the better.  Great at a barbecue on a hot day, everyone loves it!