1 large cucumber, peeled, seeded, and cut into 1/4-inch diced pieces
2 large tomatoes, diced
2 medium red bell peppers, diced small
1 cup red cabbage, finely shredded
2 bunches green onions, finely chopped
1/3 cup radish, finely diced
1 medium half-sour pickle, finely diced, or 1/3 cup chopped green olives
3 tablespoons olive oil
fresh squeezed juice of 1/3 to 1 lemon, or to taste
kosher salt and freshly ground pepper to taste
Combine all the vegetables and pickles or olives in a salad bowl.
Use enough olive oil to moisten the vegetables and add lemon juice to taste.
Season with salt and pepper, then toss.
– See more at: http://www.freshfromflorida.com/Recipes/Starters/Crisp-Autumn-Salad#sthash.6X7zexyi.dpuf