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)
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
- Squeeze the juice of half the lemon. Remove the pips from the remaining half and peel the skin (including the white pulp). Chop finely.
- 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