Rainbow Salad

2 Plum Tomatoes
3 Cherry Tomatoes
12 Grape Tomatoes
.25 Red Onion
.5 Large English Cucumber
1 bell pepper (any color)
slice of Jalapeno pepper (or to taste)
Lots of Cilantro
1 Tbs. Canola oil (or any other oil)
3 Tbs. Flax oil (this is important for flavor!)
Juice of one lemon
salt and pepper to taste (approximately 1 tsp salt and a dash of pepper)

I strongly encourage using specialty tomatoes such as heirloom or other colorful variety (I prefer the medley of various colorful grape and cherry tomatoes). This makes a HUGE difference in flavor and gets even the biggest tomato hater (me!) on board! If you only have plain giant red american tomatoes, well, it just won't be the same =\.

Chop tomatoes, cucumbers, red onion, and bell pepper into small pieces or as desired and place in medium sized bowl. Mince jalapeno piece and add to bowl (can be omitted or increased as desired. Or use some other pepper). Finely chop cilantro and add to bowl (use as much or as little as you like. Or omit or replace with a different herb). Mix together all of the vegetables. Pour canola oil (or other oil), flax oil, lemon juice, salt and pepper into bowl. Mix thoroughly to combine. Adjust seasonings and serve immediately (salad does not keep well for very long).

Obviously this salad can be altered any number of ways to suit you or your family's personal tastes. This is how I make it and I love it! It started out as a typical Israeli salad, and grew into some Israeli salad/Pico De Gallo hybrid. The main thing I think is to use very fresh, good quality vegetables that you know you love the taste of on their own (read the tip on tomatoes). And the flax oil adds a TON of delicious flavor that takes this salad to a new level. Not to mention all the amazing nutrition! Enjoy!

Serving Size: makes about 6, 3/4 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LISA52.