TUNISIAN COMPOSED SALAD
This attractive "arranged" salad makes a great centerpiece for a buffet. An inexpensive manual vegetable slicer is useful for cutting the onion, cucumber and bell pepper into uniformly thin slices.
1 small sweet onion, such as Vidalia or Walla Walla, cut into thin rings
1/2 tsp. salt
4 ripe medium tomatoes, thinly sliced
3/4 medium English (seedless) cucumber, thinly sliced
1 small green bell pepper, halved lengthwise and cut into thin slivers
1/2 cup pitted and halved Kalamata olives
1/2 cup crumbled feta cheese (2 1/2 oz.)
4 hard-cooked eggs, quartered lengthwise
1/3 cup extra-virgin olive oil
2 Tbs. red wine vinegar
2 Tbsp. slivered fresh mint
Place onion rings in large sieve or colander set over bowl. Sprinkle with salt, toss to coat and let stand 10 to 20 minutes. Rinse onions well and pat dry with paper towels. Set aside.
Arrange tomato slices, overlapping slightly, around perimeter of large serving platter. Follow with layer of cucumber slices. Mound pepper slivers in center of platter. Scatter onion rings, olives and cheese over vegetables. Arrange several egg wedges in center of salad; place remaining wedges around perimeter.
In jar with tight-fitting lid or small bowl, shake or whisk together oil and vinegar; season with salt and freshly ground pepper to taste. Drizzle dressing over salad. Garnish with mint and serve.
Servings: 8
Source: Vegetarian Times, July 2000
This attractive "arranged" salad makes a great centerpiece for a buffet. An inexpensive manual vegetable slicer is useful for cutting the onion, cucumber and bell pepper into uniformly thin slices.
1 small sweet onion, such as Vidalia or Walla Walla, cut into thin rings
1/2 tsp. salt
4 ripe medium tomatoes, thinly sliced
3/4 medium English (seedless) cucumber, thinly sliced
1 small green bell pepper, halved lengthwise and cut into thin slivers
1/2 cup pitted and halved Kalamata olives
1/2 cup crumbled feta cheese (2 1/2 oz.)
4 hard-cooked eggs, quartered lengthwise
1/3 cup extra-virgin olive oil
2 Tbs. red wine vinegar
2 Tbsp. slivered fresh mint
Place onion rings in large sieve or colander set over bowl. Sprinkle with salt, toss to coat and let stand 10 to 20 minutes. Rinse onions well and pat dry with paper towels. Set aside.
Arrange tomato slices, overlapping slightly, around perimeter of large serving platter. Follow with layer of cucumber slices. Mound pepper slivers in center of platter. Scatter onion rings, olives and cheese over vegetables. Arrange several egg wedges in center of salad; place remaining wedges around perimeter.
In jar with tight-fitting lid or small bowl, shake or whisk together oil and vinegar; season with salt and freshly ground pepper to taste. Drizzle dressing over salad. Garnish with mint and serve.
Servings: 8
Source: Vegetarian Times, July 2000
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