Cucumber & Bell Pepper Salad With Sun Dried Tomato & Date Chutney

A refreshing salad featuring crisp cucumbers and bell peppers, complemented by a rich and tangy sun dried tomato and date chutney. Ideal as a side dish or a vibrant topping for fish.

By @starinfinitefood

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 0.5 cup sun dried tomatoes
• 0.5 cup dates
• 0.5 cup walnuts
• 0.5 cup cilantro
• 1 tbsp capers
• 1 tsp red pepper flakes
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.25 cup olive oil
• 1 tbsp balsamic vinegar
• 1 clove garlic
• 3 cups mini cucumbers
• 2 cups red bell peppers
• 1 cup red onion
• 0.5 cup parsley
• 0.5 tsp salt

Instructions

1. Using a sharp knife, mince the sun dried tomatoes into small, fine pieces.
2. Mince the dates into small pieces.
3. Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes.
4. Mince the cilantro and chop the capers finely.
5. In a small bowl, combine the minced sun dried tomatoes, dates, toasted walnuts, cilantro, capers, red pepper flakes, cumin, and salt.
6. Add olive oil, balsamic vinegar, and minced garlic to the mixture. Stir until everything is well coated.
7. Prepare the salad ingredients. Thinly slice mini cucumbers into half moons.
8. Thinly slice the red bell peppers and red onion.
9. Finely chop parsley.
10. In a large bowl, combine cucumbers, bell peppers, red onion, parsley, and salt.
11. Add the chutney to the salad and toss until well combined.
12. Serve immediately as a side dish or as a topping on fish. Optionally serve with bread.