Mediterranean Tomato Salad

Name: Mediterranean Tomato Salad
Yield: 6
Ingredients: 4 ea Tomatoes, thinly sliced; 1 ea large Cucumber; 1/4 cup Black olives, sliced; 1/4 cup Scallions, thinly sliced; 1 cup Celery, sliced; 1/4 cup Mint, chopped; 3 Tbsp Parsley, chopped; 2 ea Garlic cloves, minced; to taste Black pepper; 1/4 cup Olive oil; 2 Tbsp Lemon juice; 3/4 tsp Salt

June 26, 2001 Other Contributors

About

A very nice, simple recipe. Super easy to make. Whatever’s left over can be used for sandwiches/burgers, etc.

J. Elizabeth A. – tester

Salad

Tomatoes, thinly sliced		4 ea
Cucumber		1 ea large
Black olives, sliced		1/4 cup
Scallions, thinly sliced		1/4 cup
Celery, sliced		1 cup
Mint, chopped		1/4 cup
Parsley, chopped		3 Tbsp
Garlic cloves, minced		2 ea
Black pepper		to taste

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

Olive oil		1/4 cup
Lemon juice		2 Tbsp
Salt		3/4 tsp

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

Helpful Hints

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”.