Ingredients:

Salad:

4 large tomatoes, sliced and cut into 1-inch cubes

3 large cucumbers (peeled if not farm

fresh), quartered lengthwise and cut into

1-inch pieces

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

Vinaigrette:

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

 Directions:

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.