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Fresh Wine Vinegar Kibbutz Salad

This Kibbutz recipe uses Sunflower Oil, Fruity Olive Oil, Wine Vinegar, Lemon Juice, and Superfine Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Halve and deseed the peppers and remove the white pith.

2. 2

   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.

3. 3

   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.

4. 4

   In a screw-top jar, shake together until thickened all the dressing ingredients, except the fresh herbs.

5. 5

   Add the dried mint (if used) then leave for several to mature in flavour.

6. 6

   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.

7. 7

   Arrange the salad in a fairly shallow dish.

8. 8

   Serve cool but not chilled.