Spring Oriental Salad | Salata Orientala de Primavara

 - 4-5 potatoes
 - 1.5 cups kalamata olives
 - 1 small red onion, or half a large one
 - 1 cup pickled bell peppers (or red sweet cherry peppers pickled in vinegar)
 - 2 eggs
 - 4 tablespoons of olive oil
 - 4 tablespoons of vinegar
 - Spices: salt and pepper
 - 1 frech lettuce (though you probably will only use half of it)
 - 1-2 fresh tomatoes

 - Peel the potatoes, then cut them in cubes, and boil them.  Discard the water.
 - Slice the red onion, then mix with the potatoes while they're still warm.
 - Hard-boil the two eggs.  Remove the shell, then slice them, and mix them with the potatoes and onion slices.
 - Cut the kalamata olives in halves, and add to the mix.
 - Slice the pickled peppers, and add to the mix.
 - Add salt and pepper (to taste), olive oil and vinegar.  Mix thoroughly.  I like to mix until the soft outer layer from the potatoes mixes with the oil and vinegar, and transforms into a bit of paste that rubs off on other ingredients in the recipe.
 - This is the prepared part of the recipe.  You can store this in the fridge.  Always serve it at room temperature.  In Romania, this is called an Oriental Salad.
 - What makes it a Spring Oriental Salad is the two fresh ingredients - the lettuce and the tomatoes.  When serving the salad, wash the lettuce and the tomatoes, slice them, add them to the salad, and mix everything.

 - This recipe has such a beautiful mix of color, which makes it easy to present it to the guests.
 - Choose a nicely colored large plate or bowl (a color to compliment the mix of colors in the recipe), and use it to serve the salad.
 - Identify some slices of hard-boiled egg, and strategically place them on top of the salad.  They just look good and tasty.