This salad was always on the table during the summer months when the garden was producing. It requires fresh sun ripened tomatoes. My father loved this salad. He would often add a tablespoon of water to the oil and vinegar to cut the acidity. A refreshing salad, displaying the colors of Hungary! Red, White and Green.

Regards, June Meyer.

• 3 or 4 large juicy fresh tomatoes
• 1 cucumber peeled, scored with a fork and thick sliced
• 2 banana peppers sliced or 1 green pepper seeded and chopped
• 1/8 cup of chopped Italian flat leaf parsley -OR- 1 tsp. of minced fresh dill
• 1 small peeled onion sliced thin
• 1 garlic clove minced
• 3 Tbs. of vinegar
• 1 tsp. sugar
• 6 Tbs. of oil
• Salt and pepper

Slice the tomatoes and place in salad bowl.
Peel cucumber, score lengthwise and slice.
Slice the banana peppers or chopped seeded green pepper.
Add the chopped parsley or dill, sliced onion, minced clove and toss together.
Add to bowl vinegar, sugar and oil.
Toss again, taste and adjust seasoning by adding salt and pepper if needed.
Let sit for 1/2 hour to mingle flavors.