Mediterranean Tomato Salad
Yield: 6 Servings    VG, VN, WF, GF, DF, SoF, EF

4 ea Tomatoes, thinly sliced 1 lg Cucumber 1/4 c Black olives, sliced 1/4 c Scallions, thinly sliced 1 c Celery, sliced 1/4 c Mint, chopped 3 tb Parsley, chopped 2 ea Garlic cloves, minced

DRESSING 1/4 c Olive oil 2 tb Lemon juice 3/4 ts Salt Black pepper, to taster

Place tomatoes in a large serving dish. Peel the cucumber. Halve lengthwise, seed & slice thinly. Add to the tomatoes. Add the remaining salad ingredients, toss and set aside.

DRESSING: Whisk together all the dressing ingredients in a small bowl. Pour over salad, toss gently and refrigerate until ready to use.

"Very nice, simple recipe. Super easy to make. Whatever's left over can be used for sandwiches/burgers, etc. I do have a few suggestions. The salad keeps really well in an air-tight container in the fridge. You can make it a day early. If you dress it the day before, the dressing really seeps in by the time you eat it. The dressing thickens overnight. My friend suggested adding more lemon or some vinegar to give it more "bite"."

J. Elizabeth Aarons, tester

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Last modified: April 09, 2002