This is a lovely, light tasty lunch I often made at work for the husband and me using leftover cooked fish fillets. The salad is made in the morning and is left it in its marinade to rest in the fridge for 3+ hours.

The marinade is simple:
one glug of white vinegar
two glugs of olive oil
S&P
fresh parsley

Add to this vegetable medley:
diced white onion
red pepper
diced tomato
diced cucumber

Cover and chill until time to serve with the fish.

That’s it, that’s all. Not much magic to make it, but people will think there is when they taste it. It looks so pretty, no?