Israeli Salad
Basic ingredients:
3 medium cucumbers (If you can’t get Israeli cucumbers, get pickling or English cucumbers. If using English cucumbers, one cucumber is enough)
2 large tomatoes
1 green or red pepper
More optional ingredients to try adding individually, or in any combination!
2 tbsp chopped fresh parsley (flat-leaf)
2 tbsp chopped fresh mint
½ carrot, peeled and finely diced
¼ red onion, finely diced or 2 green onions, finely diced
2 romaine lettuce leaves, chopped
Dressing:
Olive oil
Fresh lemon juice (I always use the juice from at least one lemon)
Salt and pepper to taste
Za’atar - optional
After dressing the salad, consider topping it with a handful of toasted pita chips, ¼ c toasted pine nuts, and/or ¼ c crumbled feta or goat cheese.
Directions:
Vegetables should be room temperature. Finely chop all the vegetables (I use my onion chopper!). Peeling the cucumbers is optional.
Combine them in a large bowl, adding any optional ingredients.
Right before serving, toss with olive oil, and then add lemon juice and spices.
Serve immediately.
B’teyavon!