Yields: 6 Servings
Ingredients
3 Large; ripe tomatoes
1 can (2-oz) flat anchovy filets
15 ml Fresh lemon juice
1 ml Dried oregano
15 ml Capers
Fresh ground black pepper
Lettuce leaves
Greek-style ripe olives
Thin; buttered bread
Instructions
Wash and core tomatoes. Slice and arrange on lettuce leaves. Drain oil from anchovies, combining it with lemon juice, oregano, capers and pepper. Perch anchovies on sliced tomatoes and pour oil dressing over all. Garnish with ripe olives, preferable Greek-style and serve as first course on thin, buttered bread rounds. FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.