AWED - Middle Eastern Cuisine

Visiting a couple of blogs inspired me to participate in this event. This would be my first entry for this event. A very simple and colorful salad. Time tested in my kitchen that has always won some good comments from my guests and family.

Greek Salad

Ingredients

Capsicums (Bell Peppers - green, red and yellow) - 1 each of the same size
Tomatoes - 2 ripe and firm
Cucumber - 1 medium size
Olives - 20 (green, black or a combination of both)
Cilantro - finely cut small bunch

For the Dressing

Olive Oil - 2 tablespoons
Lemon Juice - 1 lemon medium size
Garlic - 2 pods crushed
Salt to taste


Method

Mix all the dressing ingredients in a small bowl and allow it to rest so that the garlic flavor is released. Cut Capsicums into thin round pieces. Remove the seeds and cut the tomatoes into medium size pieces. Cut the cucumber into medium size pieces. You can put in the olives as is it is or cut into into halves. Toss all the cut vegetables into a bowl. Add the dressing and toss it well refreigrate till serving time.
Note: This salad is best when it is served cold. It can be used as a good starter with a curd dip.