Kibbutz Salad

Description
''Kibbutz salad. Serve cool but not chilled.''

Ingredients

 * 1 red pepper
 * 1 green pepper
 * 1 long, fat and straight cucumber, unpeeled
 * 4 large firm but ripe tomatoes
 * 3 tablespoons sunflower oil
 * 1 tablespoon fruity olive oil
 * 1 tablespoon wine vinegar
 * 1 tablespoon lemon juice
 * 1 fat clove of garlic, peeled and crushed
 * 1 level teaspoon salt
 * 10 grinds of black pepper
 * 1 teaspoon superfine (caster) sugar
 * 1 tablespoon finely snipped fresh mint or 1 teaspoon dried
 * 2 tablespoons chopped parsley

Directions

 * 1) Halve and deseed the peppers and remove the white pith.
 * 2) Cut each of the vegetables into even ¾-inch cubes or squares, then put the tomatoes and peppers into separate bowls, cover and refrigerate.
 * 3) Put the cucumber cubes into a salad spinner or sieve, sprinkle with 1 teaspoon of coarse salt and leave for 30 minutes, then spin or drain and refrigerate.
 * 4) In a screw-top jar, shake together until thickened all the dressing ingredients, except the fresh herbs.
 * 5) Add the dried mint (if used) then leave for several to mature in flavour.
 * 6) Put the cucumber, pepper and tomato cubes into a large bowl, then stir in the chopped parsley and mint, together with the dressing, and mix well, using 2 spoons.
 * 7) Arrange the salad in a fairly shallow dish.
 * 8) Serve cool but not chilled.