1. Arrange tomato, cucumber and radish in a single layer on a serving platter. Top with vinegar and salt; set aside.

2. Warm oil and garlic in a small saucepan over low heat for 2 to 4 minutes; set aside to cool.

3. Purée cilantro, mint, parsley, juice and salt in a container of a blender or food processor until forms a paste, scraping the sides as needed.

4. Add garlic and oil slowly while food processor is running until oil and herbs are well blended.

5. Drizzle desired amount of chimichurri over plated vegetables and serve immediately. Reserve remaining chimichurri for grilled meats or additional salad.

Yield: 4 servings

Chef’s Note: To create a very thinly sliced carpaccio, slice with a mandoline. Also, chimichurri can be made with a mortar and pestle or just by finely chopping with a knife.