4 large ripe tomatoes, thinly sliced
2 cucumbers, peeled and thinly sliced
1 cup black olives, pitted
15 g (2 tbsp) finely chopped parsley
7 g (1 tbsp) finely chopped mint
50 ml (2 fl oz) lemon juice
30 ml (2 tbsp) tarragon vinegar
50 ml (2 fl oz) olive oil
good pinch salt
2.5 g (1/2 tsp) black pepper
2 cucumbers, peeled and thinly sliced
1 cup black olives, pitted
15 g (2 tbsp) finely chopped parsley
7 g (1 tbsp) finely chopped mint
50 ml (2 fl oz) lemon juice
30 ml (2 tbsp) tarragon vinegar
50 ml (2 fl oz) olive oil
good pinch salt
2.5 g (1/2 tsp) black pepper
method
Arrange the tomato and cucumber slices on a serving platter, with the olives around them.
To make the dressing, combine the parsley, mint, lemon juice, vinegar, oil, salt and pepper in a small bowl.
Mix well with a fork or small whisk until well blended.
Pour the dressing over the salad. Chill for 30 minutes and serve cold.
To make the dressing, combine the parsley, mint, lemon juice, vinegar, oil, salt and pepper in a small bowl.
Mix well with a fork or small whisk until well blended.
Pour the dressing over the salad. Chill for 30 minutes and serve cold.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
