Ensalada Murciana - Murcian Salad
- 2 medium heads of lettuce (preferably
Boston or Romaine) - 2 medium green peppers
- 2 medium cucumbers
- 3 large tomatoes
- ½ medium onions (preferably a sweet mild onion)
- 9 tbs. olive oil
- 3 tbs. vinegar
- 1/2tsp. salt
Dice washed lettuce, peppers, tomatoes, onions, and peeled cucumbers, but keep them all separate. Put a layer of chopped lettuce in a flat-bottomed serving dish with fairly high sides. Cover with a layer of chopped pepper, then a layer of cucumbers, topped by the onions and, lastly, the tomatoes. Mix olive oil, vinegar, and salt in a bowl and pour it over the salad. Cover the dish and keep it in a cool place for at least 2 hours before serving. Serve in the dish in which it was made. Serves 6.