|2||Slender green cucumbers|
|1||Sweet green pepper|
|½ cup||Olive oil|
|¼ cup||Wine vinegar|
|2 teaspoons||Chopped oregano or parsley|
|From: "The Complete Middle East Cookbook" by Tess|
|ISBN: 1 86302 069 1|
|2 mediums||Onions, sliced|
|125 grams||Feta cheese|
|½ cup||Black olives|
|1||Garlic clove, crushed|
|Freshly ground black pepper|
If peeled tomatoes are desired, pour boiling water over them and leave for 10 seconds. Drain and peel. Cut tomatoes into wedges.
Peel cucumbers thinly and halve lengthwise. Cut in 1 cm (½ inch) slices. Wash, core and seed pepper and remove white membrane. Halve and cut into thick strips. Separate onion slices into rings. Place prepared ingredients in a bowl, dice the feta cheese and put on top with the olives. Pour on dressing just before serving.
For dressing: Combine ingredients in a bowl and beat well with a fork or put in a screw top jar, seal and shake well. Beat or shake again just before serving.
Typed for you by Karen Mintzias
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