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Mediterranean Tomato Salad

ethnic, salads, vegetables

4 each tomatoes, thinly sliced
1 large cucumber
1/4 cup black olives, sliced
1/4 cup scallions, thinly sliced
1 cup celery, sliced
1/4 cup mint, chopped
3 tablespoon parsley, chopped
2 each garlic cloves, minced
----DRESSING----
1/4 cup olive oil
2 tablespoon lemon juice
3/4 teaspoon salt
1 black pepper, to taste

Place tomatoes in a large serving dish. Peel the cucumber. Halve lengthwise, seed & slice thinly. Add to the tomatoes. Add the remaining salad ingredients, toss & set aside. DRESSING: Whisk together all the dressing ingredients in a small bowl. Pour this dressing over the salad, toss gently & refrigerate until ready to use. "Vegetarian Gourmet" Summer, 1994

Yield: 6 servings

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