Crunchy Vegan Vegetable Salad: Recipes by our chefs

Ingredients

• 1 cup of sliced cucumbers
• 1 cup of cherry tomatoes, halved
• 1/2 cup of thinly sliced radishes
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of kalamata olives, pitted and halved
• 1 tablespoon of capers
• 2 tablespoons of chopped fresh parsley
• 1 tablespoon of fresh lemon juice
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste