TUNISIAN SALAD PLATE

• 3 large tomatoes, peeled seeded and sliced
• 2 green bell peppers, seeded, deribbed and sliced into thin rings
• 1 cucumber, peeled, seeded and sliced
• 1 sweet white onion thinly sliced and separated into rings
• 2 hard-cooked eggs, shelled and quartered
• 2 tbsps. red wine vinegar
• 1 tbsp. water
• 1 tsp. Dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 1 tbsp. capers, drained
• 8 kalamata or Nicoise olives

     Layer the tomatoes on a serving platter. Cover with layers of pepper rings, cucumber slices and onion rings. Arrange the eggs around platter. In a small bowl, whisk the vinegar, water and mustard together until smooth. Gradually whisk in olive oil. Season with salt and pepper. Pour dressing over the salad. Sprinkle with capers and garnish with olives.

Makes 4 servings