(Note: Mommy is not using proper knife technique as she holds her hand over Sparky's to guide)
Do this for 3 sides, then lay the pepper cut side down, so the stem is parallel to the cutting board for the last side. Slice the flat lobes into strips.
Tomato (sorry, no pic): Mom cored it by making a curved cut at an angle all the way around the stem, so the core comes out in a little cone (easier with a small, sharp paring knife.) Like all round objects, cut in half so you can put a flat surface against the board. Cut into strips and then cubes (with a roma tomato, we just made 4 cuts the long way and then turned it to make 5 or so more cuts against the strips; I don’t bother seeding tomatoes, I like the extra liquid in a salad.
Simple garlic vinaigrette: put mashed garlic and salt in your salad dressing container. Cover with about 2 tbsps of vinegar and a squirt (about a tsp) of Dijon mustard. Add about ¼ cup of olive oil. Mix in herbs: pick & rinse tender tops of desired fresh herbs: we used marjoram, lemon basil, chives and parsley. Roll them together into a tight longish ball. Use scissors to snip small bits into the vinaigrette. Put all ingredients, including cooked rinsed and cooled pasta, and rinsed canned canellini beans, into a large bowl and toss well. Garnish with pretty herb tops.