Kibbutz salad. Serve cool but not chilled.
- 1 red pepper
- 1 green pepper
- 1 long, fat and straight cucumber, unpeeled
- 4 large firm but ripe tomatoes
- 3 tablespoons sunflower oil
- 1 tablespoon fruity olive oil
- 1 tablespoon wine vinegar
- 1 tablespoon lemon juice
- 1 fat clove of garlic, peeled and crushed
- 1 level teaspoon salt
- 10 grinds of black pepper
- 1 teaspoon superfine (caster) sugar
- 1 tablespoon finely snipped fresh mint or 1 teaspoon dried
- 2 tablespoons chopped parsley
- Halve and deseed the peppers and remove the white pith.
- Cut each of the vegetables into even ¾-inch cubes or squares, then put the tomatoes and peppers into separate bowls, cover and refrigerate.
- Put the cucumber cubes into a salad spinner or sieve, sprinkle with 1 teaspoon of coarse salt and leave for 30 minutes, then spin or drain and refrigerate.
- In a screw-top jar, shake together until thickened all the dressing ingredients, except the fresh herbs.
- Add the dried mint (if used) then leave for several to mature in flavour.
- Put the cucumber, pepper and tomato cubes into a large bowl, then stir in the chopped parsley and mint, together with the dressing, and mix well, using 2 spoons.
- Arrange the salad in a fairly shallow dish.
- Serve cool but not chilled.