Gazpacho Salad - cooking recipe

Ingredients

2 cucumbers, peeled and finely diced
4 Creole tomatoes, seeded and finely diced
1 can black olives
1 can rolled anchovies
1/4 c. vinegar
1 Tbsp. finely chopped parsley
1 pinch ground cumin seed
salt and pepper to taste
2 bell peppers, seeded and finely slivered
1 onion, finely diced
2 carrots, peeled and thinly sliced crosswise
2 cloves garlic, minced
1/2 c. olive oil
2 tsp. finely chopped shallots
1 pinch ground oregano
1 lemon

Preparation

In a glass jar, arrange alternate layers of cucumbers, carrots, bell peppers, onion and tomatoes.
Lightly sprinkle each layer with salt and pepper and scatter the black olives and rolled anchovies over the vegetables.