Freshly chopped vegetable salad, dressed and ready to be eaten

Amazing how tantalizing a simple combination of fresh vegetables, herbs and seasonings can be. My basil died in the first frost last night, but I still have quite a bit of parsley. I decided to make a simple vegetable salad to put all of those herbs to good use. It may be simple, but we ate every last bit.

Simple Vegetable Salad
1 pint cherry tomatoes, sliced in halves or quarters if large
1 Holland pepper (use yellow for a wonderful combination of colors), chopped
1 Persian cucumber, chopped
1 scallion, minced
about 1/4 cup chopped fresh parsley
1 tablespoon olive or canola oil
1 teaspoon lemon juice, preferably fresh squeezed
salt and pepper to taste

Combine the vegetables and parsley in a large salad bowl. Add the oil, lemon juice and seasonings. Mix well and serve immediately, or refrigerate for up to a day.

The last of my homegrown herbs