| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Salads, Greek, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Tomatoes |
| 2 |
|
Slender green cucumbers |
| 1 |
|
Sweet green pepper |
| 2 |
md |
Onions, sliced |
| 1/2 |
c |
Black olives |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Wine vinegar |
| 2 |
ts |
Chopped oregano or parsley |
| 1 |
|
Garlic clove, crushed |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
LATHOXITHO (DRESSING
If peeled tomatoes are desired, pour boiling water over them and leave for
10 seconds. Drain and peel. Cut tomatoes into wedges. Peel cucumbers
thinly and halve lengthwise. Cut in 1 cm (1/2 inch) slices. Wash, core and
seed pepper and remove white membrane. Halve and cut into thick strips.
Separate onion slices into rings. Place prepared ingredients in a bowl, &
top with the olives. Pour on dressing just before serving. For dressing:
Combine ingredients in a bowl and beat well with a fork or put in a screw
top jar, seal and shake well. Beat or shake again just before serving.
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