This is one of those salads that tastes even better after it sits for a few hours. Like pasta or potato salad, it needs a little time for the ingredients to meld together and marinate. This particular combination is pretty easy to keep stocked year-round, but make sure to substitute any of the vegetable ingredients for whatever is fresh and exciting. I like to add asparagus in the spring and grilled corn in the fall. Roasted beets and root veggies make awesome additions throughout the winter. However, you choose to spice this salad up, make sure you use a more delicate olive oil for your dressing to really let the citrus and veggies shine.
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