One of the easiest mezes to prepare, where the season's fresh vegetables are sliced and lightly dressed with olive oil and lemon. This dish, accompanying the main mezes at raki and wine tables, adds color and freshness to the table.
Slice the cucumbers and tomatoes; wash the pepper, radish and green onion and leave them whole.
Arrange all the vegetables on a large serving plate by color order.
Drizzle with olive oil and serve with lemon slices and a pinch of salt.
Important: Slice the vegetables right before serving, otherwise they may brown from air exposure or lose their moisture.
If you arrange the vegetables on the serving plate by color, you get a presentation that's both visually and appetite appealing.
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