Ingredients
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4 medium tomatoes, firm and thinly sliced
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1/2 cup black olives, drained (less olives if you prefer)
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1/4 cup olive oil
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1/4 cup lemon juice
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1 tablespoon white vinegar
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1 tablespoon flat leaf parsley, finely chopped
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1 teaspoon of fresh mint, finely chopped
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salt, to taste
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2 cucumbers, thinly sliced
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pepper, to taste
Instructions
- Arrange thinly sliced tomatoes on the outside of the platter.
- Pierce thinly sliced cucumbers with fork few times each and arrange in the middle of platter (inside the circle of tomatoes).
- Beat together dressings (olive oil, lemon juice, white vinegar, parsley, mint, salt and pepper).
- Pour over the salad, then cover with cling wrap and refrigerate until salad is required.
- Just before serving the salad, place olives on top, in between the row of tomatoes and cucumber.
- Then garnish with parsley springs.
- Enjoy.