Everyone's favorite: Israeli salad
A recipe of one of the cornerstones of Israeli cuisine that takes advantage of the local vegetables and is perfect as a side-dish or as a meal unto itself
Make sure the vegetables are room temperature. If you keep your vegetables in the refrigerator, take them out half an hour before preparation.
Photo: Eilon Paz
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)
A dash of 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
Photo: Eilon Paz
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.
Photo: Eilon Paz
The Book of New Israeli Food is available at Steimatzky and Tzomet Sfarim chains around the country and through Al-Hashulchan website (www.hashulchan.co.il) at NIS 179.
