Top Chef...Stop Laughing

Since all my artistic energy was spent at work today (insert plug)Sherry Patrizi Photography*(end plug), I'll just leave you with a recipe. I know, that sounds hilarious knowing the chef that I am, but it's all I got. I needed something to do with the two small tomatoes I picked from the garden last night, so I concocted stole this recipe from Tajine Restaurant in the souqs and used a whole lot of creative license with it. It's a nice and crunchy different take on salad. Feel free to ad lib. I sure did.

1 bell pepper diced
1 cucumber diced
1 tomato (I used 2 small ones) diced
1 pineapple slice (all I had) diced

I didn't really measure anything, so give it your best shot!

dressing:
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
salt
pepper
oregano
basil
1/2 to 1 teaspoon sugar (I used Splenda, of course)

I made my dressing ahead of time so it could chill in the fridge where the diced veggies were also chilling. Toss together and serve.

*I have to suck up after my "Dishing on Sherry" post.

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