|Caribbean Cheese and Vegetable Salad
3 large, very ripe tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green bell pepper, chopped
2/3 cup chopped canned hearts of palm
1 medium red onion, finely chopped
1 cup shredded Monterey Jack cheese
Dressing (see below)
Red-leaf lettuce leaves
Minced parsley, preferably flat-leaf
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried leaf oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Tabasco sauce
1/2 cup olive oil
In a 4-quart bowl, combine tomatoes, cucumber, bell pepper, hearts of palm, onion and cheese. Cover and refrigerate until ready to serve.
Before serving, gently toss vegetable mixture with dressing.
Line 4 to 6 plates with lettuce leaves. Spoon salad over lettuce. Garnish with parsley.
Makes 4 to 6 servings.
To make dressing: In a 3-quart bowl, whisk lemon juice, red wine vinegar, oregano, sugar, salt, pepper and Tabasco until combined. Add olive oil in a slow, steady stream, whisking until slightly thickened.
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