Yield: 6 Servings
|3||Large; ripe tomatoes|
|1 can||(2-oz) flat anchovy filets|
|1 tablespoon||Fresh lemon juice|
|¼ teaspoon||Dried oregano|
|Fresh ground black pepper|
|Greek-style ripe olives|
|Thin; buttered bread|
Wash and core tomatoes. Slice and arrange on lettuce leaves. Drain oil from anchovies, combining it with lemon juice, oregano, capers and pepper. Perch anchovies on sliced tomatoes and pour oil dressing over all. Garnish with ripe olives, preferable Greek-style and serve as first course on thin, buttered bread rounds.
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .