Preparation time: 15 minutes
Yields: 4 servings
Ingredients
- 4 medium tomatoes – diced
- ½ cup of diced cucumbers – (125ml)
- 2 small onions – diced
- ½ cup of black olives – (125ml) – diced
- ½ cup of green olives – (125ml) – diced
- 6 diced anchovy fillets
- 2 seeded and diced sweet peppers
- 1 tablespoon of freshly squeezed lemon juice – (15ml)
- 3 tablespoons olive oil – (45ml)
- 1 teaspoon of chopped fresh basil– (5ml)
- 1 teaspoon of cilantro – (5ml)
- 1 teaspoon of parsley – (5ml)
- 2 hard-boiled eggs, diced
- Salt and pepper to taste
Method
- Dice tomatoes, cucumbers onions and sweet peppers to relatively the same size and add to a bowl.
- Toss salad by flipping the bowl; do not use your hands and or spoons for they will damage the salad.
- Dice black and green olive and anchovy to the same size. Combine with tomato, cucumber mixture.
- Squeeze in fresh lemon juice and add olive oil, add salt and pepper. Add freshly chopped herbs – basil, cilantro, parsley and chopped boiled eggs. Toss again.
- Garnish with a fresh basil leaf.
Serve and enjoy!