Gazpacho Salad - cooking recipe

Ingredients

2 cucumbers, peeled and sliced
4 tomatoes, seeded and diced
1 red onion, thinly sliced
2 green peppers, cored and diced
1 (5 oz.) can black olives, drained and sliced
1/2 c. salad oil
1/4 c. vinegar
2 cloves garlic, crushed
salt and pepper

Preparation

Layer cucumbers in bottom of salad bowl.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Layer tomatoes, green pepper and onions, adding salt and pepper between each layer.
Top with olives.
Mix oil, vinegar and garlic and pour over vegetables.
Cover and refrigerate 3 hours or overnight, basting occasionally with dressing.