Serves 6 - 1 cup servings

2 cups hothouse cucumber, chopped
1 cup chopped orange bell pepper
1 cup chopped yellow bell pepper
1 cup chopped ripe Roma tomato
1/2 cup chopped green onion
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced

Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat.