Bulgarian Mixed Salad
From: Folk Dancer

This is a salad for people who love onions and olives. You might want to use Vidalia or Maui onions for a slightly sweeter flavor. The recipe comes from "The Best of Slavic Cooking" by Alojzije Kapetanovic and Ruzica Kapetanovic.

SERVES 4

• 2 cucumbers
• 1 tomato, sliced
• 1 onion, thinly sliced
• 1 green pepper, sliced
• 1/4 cup black olives, chopped
• 2 tablespoons red wine vinegar
• 1/4 teaspoon paprika
• 5 tablespoons olive oil
• 2 cloves garlic, minced
• salt and pepper

Peel the cucumbers and cut them in half lengthwise, then cut into slices.

Salt the cucumbers and the onions separately and let stand for 30-45 minutes.

For the dressing, mix the vinegar, paprika, olive oil and garlic.

Drain the cucumbers, and combine them with the onion, green pepper and olives.

Pour 2/3 of the dressing over the salad and toss.

Place the sliced tomato on top and drizzle remaing dressing over the tomatoes.