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Whisk all ingredients together.
Tomato Mint Salad
4 fully ripe tomatoes
1 large onion, sliced thinly
1 tbsp salt
1/2 cup chopped fresh mint
lemon sauce (see below)
Place the tomatoes in boiling water for 20 seconds. Remove and peel. Slice each tomato in half, and
gently squeeze to remove most of the seeds. Chop into a 1/2 inch dice.
In a small bowl toss the onion slices with the salt. Gently squeeze the onion, then allow to rest for 20
minutes in the salt.
Rinse the salt off the onions in fresh water and squeeze to expel the remaining water. Layer, first the
onions on a serving platter, then the tomatoes, then the mint. Pour lemon sauce over all. Serve at once.
Shepherds Salad
Boston and romaine lettuce, enough for 6 servings
2 fully red, ripe tomatoes, cut into 6 wedges each
1/2 cucumber, peeled, seeded and thinly sliced
1/2 green bell pepper, seeded and sliced
4 or 5 pepperocini peppers sliced into rings
1/2 small onion, thinly sliced
3 radishes, thinly sliced
12 black calamata olives
1 tbsp fresh dill, minced
1 tbsp fresh mint, minced
1 tbsp vinegar
lemon sauce (see below)
Wash and dry the lettuce. Break into pieces. Place the leaves plus all other ingredients in a large salad
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