1.   Into a salad bowl add the cucumber, cut into 1.5 cm (1/2 inch) thin slices then quartered

2.   Add the diced red onion

3.   Add the diagonally-cut celery

4.   Add the peeled, thinly-cut carrot medallions

5.   Add thin ribbons of red bell pepper/capsicum

6.   Cut the cherry tomatoes into halves and add to the bowl

7.   Drain the mini mini bocconcini and add to the salad bowl. Set the bowl aside

Salad dressing

8.   Use a 500 ml (2 cup) measuring cup or small deep bowl for the dressing, beginning by adding the olive oil

9.   Add the red wine vinegar, or substitute with apple cider vinegar “with mother”

10.   Add the grated garlic

11.   Add the prepared (store bought) basil pesto

12.   Add the salt, pepper, and roughly chopped cilantro

13.   Stir well and pour over the mixed salad ingredients

14.   Cover with cling wrap and refrigerate for 1 to 2 hours minimum – 4 to 6 hours is best