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Ingredients

Directions

  1. Salad:

  2. In a deep bowl or glass jar, arrange alternating layers of:

  3. 2 cucumbers, peeled and finely diced

  4. 4 tomatoes, chopped

  5. 2 green peppers, seeded and finely slivered

  6. 1 onion, finely chopped

  7. Sprinkle the layers lightly with salt and pepper and intersperse the vegetables with 5 – 6 rolled anchovies and 5 – 6 pitted black olives.

  8. Dressing:

  9. Combine in a bowl:

  10. 2 crushed garlic cloves

  11. A pinch of salt

  12. Pinch of ground cumin seed

  13. ¼ c vinegar

  14. ½ c olive oil

  15. 1 T finely chopped parsley

  16. 2t finely chopped shallots

  17. Pour the dressing over the salad and chill for 2-3 hours. Sprinkle the salad with the juice of one lemon and serve in chilled bowls.