Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
6 small very ripe tomatoes
12 scallions, sliced
1 tsp salt
quick grind black pepper
1/2 cp wine vinegar
1/2 cp finely cut mint
1 - Wash, peel, and slice chilled tomatoes into chilled bowl.
2 - Add scallions.
3 - Sprinkle with slt and pepper
4 - Pour vinegar over.
5 - Sprinkle with mint.
Makes 3 to 4 servings.
Serve at once, with lamb and pilaff dinner. Delectable. Dieters note!
If you live near and Armenian or other Near Eastern neighborhood.
buy some of their special cracked wheat and scatter a little in your
salads. Indscribably good and authentic Near East flavor.