Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.
Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top. Garnish with the olives and drizzle with the olive oil. Chill until ready to serve.
PER SERVING: 100 calories, 1 g protein, 7 g carbohydrate, 9 g fat (1 g saturated), 0 mg cholesterol, 292 mg sodium, 2 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07, 1998
