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Kibbutz Salad

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 3/4-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.


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