Ingredients (serve 6):
1 kg. tomatoes
500 gr. cucumbers
150 gr. mushrooms
2 capiscums
1 onion
4 eggs
200 gr. white pickled cheese
1/2 bunch parsley
4 tbsp. olive oil
1 tbsp. vinegar
1 tsp. salt
Black pepper
Olives

Preparation and serving:
Cut the tomatoes in pyramids with a size of about 3 cm. Cut the cucumber and the capiscums in rings, chop fine the onion, cut the mushrooms in thin slices. Put together the ingredients, sprinkle with the olive oil, salt and the vinegar, then mix them. Split the salad in 6 plates and sprinkle with the grated cheese and fine chopped parsley. Boil the eggs for 10 min., then cut them in discs. Garnish the salads with egg slices and olives.
Serve chilled.

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