Israeli Salad
This recipe is very flexible… you can adjust to your taste. This is what I used at the photoshoot. It's most definitely different each and every week.
Ingredients
- 7 Persian cucumbers (those little ones with the thin skin) washed and dried, skin on
- 1-2 bell peppers, cut into 4, stem and seeds discarded
- 8-10 radishes, washed and dried
- 3-4 firm tomatoes (plum work well), washed and dried
- ½ red onion, peeled
- 1 bunch of parsley, washed and checked
- Juice of 1 lemon (fresh is highly recommended)
- 1 garlic clove, minced
- 3 tbsp good quality olive oil
- Salt and pepper to taste
Instructions
- Start chopping your veggies: Use small resealable containers. Line the bottom with a folded piece of paper towel. Do this for the cucumber, the pepper (if using a few colors, you can put those together), and the radishes.
- Finally, chop up the tomatoes and onion. The tomatoes don't need the paper towel at the bottom, they will be wetter regardless.
- In another container, combine the chopped tomatoes with the onion. Then, add the dressing: the lemon juice, olive oil, minced garlic, salt and pepper. Mix and taste, make sure it's a bit saltier than you like it, remember that you are adding many vegetables to this.
- Lastly, chop up the parsley. For this, I use a knife and store it separately as well. Mostly because some family members don't like parsley, so we usually prepare two bowls, one with and one without. Personally I need a huge amount of parsley in my salad. But that's me. I might have scarred my children.
- On Shabbos morning, all you have to do is combine all the components. It's even dressed already! One more thing, personally I don't like cold salads. So I like to pull everything out of the fridge early on so that by lunchtime it's at room temperature. Enjoy! I know you will.
