Gazpacho Salad

[Guest guest]

This is very delicious and pretty layered in a jar.

 

Gazpacho Salad

 

4 meduim tomatoes, diced and seeded

2 medium cucumbers, peeled and diced

2 medium peppers, seeded and diced

1 medium onion, diced

1 can (2 1/4 oz) sliced ripe olives, drained

1 tsp salt

1/2 tsp pepper

 

DRESSING:

1/2 cup olive oil

1/4 cup vinegar

juice of 1 lemon (about 1/4 cup)

1 Tbs chopped fresh parsley

2 garlic cloves, minced

2 tsp chopped green onions

1/2 tsp salt

1/4 tsp ground cumin

 

In a 1 1/2 quart glass bowl, layer one-third to one- half of the tomatoes,

cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two

or three times more. In a small bowl, combine all the dressing ingredients.

Pour over vegetables. Cover and chill several hours or overnight. Yield: 10 to

12 servings

 

~ P_T ~

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Those who know nothing of foreign languages know nothing of their own.

-Johann Wolfgang von Goethe, dramatist, novelist, and philosopher (1749-

1832)