Sweet Pepper Salad

At this time of year when the produce is so fresh and so readily available it's absolutely simple to eat a salad every lunch (be it at home or at work). When I put out lots of food choices, a soup, an entree, sandwiches, hearty salads made of potatoes/rice/noodles, nuts and cheeses then I think it's also nice to have a green salad, fresh herbs, sliced cucumbers in tarragon vinegar and any other fresh tasting dish. This 2 pepper and cucumber and mint and red onion salad would do. It's colourful and mounded high and dressed with balsamic and a touch of extra virgin oil and salted and peppered and it explodes in your mouth because peppers are, well, explosive (crunchy, bursting, post-Canada Day fireworks).

If you aren't serving this with other things then it's easy to dress up and take to work: you can add crumbled cheeses like a creamy chevre or a goat's feta; you can toss in sunflower seeds or sesame seeds; you can pile the peppers on a bed of white navy beans or you can just bring a big huge crunchy bit of bread and a pear and a baggie of olives and you'll do just fine.

2 red peppers, chopped into 1 inch pieces
1 yellow pepper, chopped into 1 inch pieces
1/2 english cucumber, chopped
1 Tbsp red onion, chopped
1 Tbsp fresh mint, chopped
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
salt and pepper

Mix everything together in a bowl or tupperware.