Salata lahano-domates (cabbage-tomato salad)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Head of cabbage (or 1/2) |
| 6 | eaches | Tomatoes (or 3) |
| Black olives | ||
| Sprigs of parsley | ||
| ½ | cup | Oil (or 1/3) |
| ¼ | cup | Vinegar or lemon juice |
Directions
Clean the cabbage. Cut it in half. Shred. Place in a strainer and wash under running water for several minutes; drain well. Wash and slice half the tomatoes; cut the others into wedges. Mound the cabbage in the center of a round platter; surround with tomato slices. Place an olive in the center of the cabbage and circle it with tomato wedges. Place a sprig of parsley in the olive and scatter other olives on the cabbage. Just before serving, pour oil & vinegar dressing or oil & lemon dressing over it. Salt lightly.