Our Favorite Israeli Salad

Make sure the vegetables are room temperature. If you keep your vegetables in the refrigerator, take them out half an hour before preparation.

 

Ingredients (serves 2-4)

1 juicy lemon, halved

4 firm ripe tomatoes, diced

4 unpeeled cucumbers, diced

1 red onion, finely diced

1 sweet red pepper, seeded and diced

1 clove garlic, crushed

1/2 fresh hot green pepper, seeded and chopped (optional)

Dash cinnamon

1 teaspoon sumac (optional)

Salt and freshly ground black pepper to taste

3 tablespoons extra virgin olive oil

2-3 tablespoons parsley and/or coriander and/or mint leaves, chopped

 

1. Squeeze the juice of half the lemon. Remove the pips from the remaining half and peel the skin (including the white pulp). Chop finely.
2. Place the chopped lemon and the lemon juice in a bowl, add the remaining ingredients and toss. Taste and adjust the seasoning. Serve immediately.

For a more delicate texture, use peeled tomatoes. With a sharp knife, nick the skin on the bottom of each tomato in the form of a cross, drop into boiling water for 30 seconds, remove and peel off the skins.

Variations Take advantage of choice seasonal vegetables to make your salad even more wholesome: coarsely grated carrots, finely sliced cabbage (red or white), and chopped young radishes, fennel bulbs, spring onions and chives.

 

Janna Gur / The Book of New Israeli Food