In a deep bowl or glass jar, arrange alternating layers of:
2 cucumbers, peeled and finely diced
4 tomatoes, chopped
2 green peppers, seeded and finely slivered
1 onion, finely chopped
Sprinkle the layers lightly with salt and pepper and intersperse the vegetables with 5 – 6 rolled anchovies and 5 – 6 pitted black olives.
Combine in a bowl:
2 crushed garlic cloves
A pinch of salt
Pinch of ground cumin seed
¼ c vinegar
½ c olive oil
1 T finely chopped parsley
2t finely chopped shallots
Pour the dressing over the salad and chill for 2-3 hours. Sprinkle the salad with the juice of one lemon and serve in chilled bowls.