Whether you want a salad or a sandwich, this is just the thing.
Finally, in the summertime, seudah shelishit becomes a meal we’re actually ready for (vs. in the winter when it seems like it’s too close to lunch!). And even better: we can have dairy!
Now, I never understood why people chose to prepare pasta salads for seudah shelishit. If we’re eating kezaytim of bread, wouldn’t you want your meal to include things that go well with the bread?
Like this salad. Just perfect.
It’s beautiful. Just the thing to set right in the center of the table. And super refreshing. It’s good on it’s own. And it’s also delicious inside a pita too (add some Caesar dressing and avocado to your pita and it’s really an amazing sandwich).
Try to chop up everything nice and evenly. You’ll need to do this the day before. I prefer to keep the ingredients stored separately and combine them all when it’s time to serve.
- 1 English cucumber, finely diced
- 1 red pepper, finely diced
- 1 small red onion, finely diced
- About 1 cup fresh parsley, chopped
- 1 8-oz ball fresh mozzarella cheese, finely diced
- Juice of 1 lemon
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- Pinch coarse black pepper
- Combine all ingredients.
Want to round out the meal? This salad is also one of my seudah shelishit favs.
Yum! this sounds delicous, I can’t wait to try it!
Switched out the pepper and added in tomato and corn – had for lunch today!! Yum!!
How many people does this recipe serve?
There was no fresh checked parsley in my grocery this week! How many frozen cubes would you say to use? Or how much dried?
This salad is so easy to put together and was a huge hit!! Perfect for summer days at the pool!
Thanks for letting us know!