Chef notes

This dish was inspired by my mother's garden in Traverse City, Michigan. I would pick fresh ingredients from the garden and make this for her and my grandmother. It evolved for years and has now found its way onto the menu at the restaurant and my dinner table at home.

Serve this with my Grilled Lamb Chops with Chimichurri.

Technique tips: Cut all the vegetables into different shapes and sizes. I never chop the herbs (I love to hand-tear), so they stay fresh and bright. This salad continues to evolve as it sits.

Swap option: The peppers can be those small ones in a bag from the store if you don't find fresh heirloom ones.