BC Hot House Marinated Campari Tomato Salad
Here’s a terrific summertime recipe that’s perfect for any
barbecue, picnic or get-together. It’s easy to prepare, and
with BC Hot House Campari Tomatoes, Sweet Bell Peppers
and Long English Cucumbers, it will taste as good as it
11/4 cups white wine vinegar
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 cup finely chopped shallots
2 tablespoons finely chopped chives
2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
21/2 tablespoons extra-virgin olive oil
1 bag BC Hot House Campari Tomatoes on the Vine
( 2 pounds), quartered vertically*
2 yellow tomatoes (if available),
cut horizontally into 1/2-inch slices
4 BC Hot House Sweet Bell Peppers
(assorted colors will provide a great presentation!),
cored, seeded and cut in 1/2-inch slices*
1 BC Hot House Long English Cucumber,
cut in 1/2-inch slices*
1. To prepare the marinade, combine vinegars and salt in
a large bowl; stir until salt is completely dissolved. Add
shallots, chives, lemon juice and white pepper; mix well.
Slowly whisk in oil until well blended.
2. Add tomatoes and peppers to marinade; toss well.
Cover and let stand at room temperature 2-3 hours.
3. Add cucumber and mix before serving.
4. To serve, remove any remaining marinade (you can
save it for later if you like) and place salad in a large
bowl or serving plate. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
The Natural Way
BC Hot House produce is hand picked and greenhouse grown.
These nutrient-rich vegetables are grown hydroponically, not in
soil. The growers combine the latest technology with traditional
indoor growing techniques to create the ideal growing environment. The need for pesticides is drastically reduced by using
ladybugs and other “good bugs” to do Mother Nature’s work,
including bumblebees for efficient pollination. BC Hot House
produce is packed with vitamins, minerals and disease-fighting
antioxidants—in a natural way. The result is nutritionally
superior vegetables grown in the great indoors.