4 large tomatoes, sliced and cut into 1-inch cubes
3 large cucumbers (peeled if not farm
fresh), quartered lengthwise and cut into
1 small red onion, peeled and coarsely chopped
1 medium red bell pepper, trimmed,
seeed, and cut into ½-inch dice
4 tbsp. coarsely chopped flat-leaf parsley
3 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
1 tsp. honey
¼ tsp. cinnamon
½ tsp. coarse kosher salt, plus more to taste
1/8 tsp. freshly ground black pepper, plus more to taste
Cut up tomatoes, cucumbers, red onions, red bell peppers, and parsley, as directed. Place each chopped vegetable into its own zip-lock bag storage bag. Place in center rack of refrigerator overnight.
Make vinaigrette. In a small bowl, whisk together oil, vinegar, honey, cinnamon, salt and pepper. Cover vinaigrette and refrigerate overnight.
The next day before serving, empty bags of cut-up vegetables into a serving bowl. Re-whisk vinaigrette and add to vegetables. Toss and taste. Add more salt and pepper, as needed.
Makes 6-8 servings.