Hearty Green Vege Salad

Start by properly washing all your vegetables under cold tap water; this is critical to remove any residual dirt or pesticides, ensuring safety and hygiene in your food.

Dice the cucumber, carrot, and bell peppers into small pieces while carefully avoiding the seeds for smooth consumption. Slice the onion thinly, and then marry all these colourful lovelies in a large mixing bowl.

For the cherry tomatoes, I’ve found that cutting them into half not only makes it easier to eat but also releases their tangy juice that contributes to the salad's overall flavour. Add them to the mixing bowl.

Over the years, I've learned that mixing the dressing separately always ensures an even flavor distribution. So, in a small bowl, whisk together olive oil, lemon juice, salt, and pepper. If you like a zingy salad, feel free to add more lemon juice. Too sour? Balance it out with more olive oil.

Pour the dressing all over the veggies, tossing gently until thoroughly mixed. My practical tip here is to use two spoons or salad tossers for this task.

Garnish with fresh basil leaves, but only right before serving. This will keep them from wilting and losing their vibrant green hue.