1 1/2 lbs ripe tomatoes, peeled, seeded and cut into wedges (about 5 or 6 medium-sized tomatoes) |
2 cucumbers, unpeeled but thinly sliced |
6 eggs, hard-boiled and sliced |
2 small green peppers, halved seeded, deribbed and very thinly sliced |
1/2 lb gruyere cheese or 1/2 lb emmenthaler cheese, cut into julienne |
1/2 cup pitted black olives, sliced |
2 small onions, thinly sliced and separated into rings |
1 garlic clove, split in half |
10 oil-packed flat anchovy fillets, rinsed, patted dry and crushed |
3/4 cup vegetable oil |
1/4 cup red wine vinegar |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon sharp brown mustard |
1/2 tablespoon minced oregano |
salt & freshly ground black pepper, to taste |
