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News Letters & Stuff>
Turkish Salad
October 16, 2003
Turkish Salad
1 large onion
1 large ripe tomato
1 large cucumber
1 large bell pepper
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup salad vinegar
Optional: Little chopped parsley or mint leaves
Chop onions fine, salt heavily and let set 20 minutes.
(This takes the heat out of the onions and makes them
sweet). Rinse out most of the salt and add the rest of
the finely chopped vegetables. Add oil, lemon juice, and
vinegar. For variety add a can of drained whole corn
and/or finely chopped celery. This will keep 2 to 3 weeks
in the refrigerator.
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