Israeli Salad I
Ingredients:
2 medium roma tomatoes, cubed
1 1-pound English cucumber, cubed
1/2 medium red onion, cubed, or 4 scallions, finely sliced
3 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 to 3 tablespoons olive oil
1 1/2 teaspoons sumac powder
Salt and pepper, to taste
Directions:
You can either toss all of the vegetables in one large bowl, and pour the mixture of the parsley, lemon juice, olive oil and sumac over it, that you have whisked separately in a small bowl or if you’re in a hurry just toss everything in, all at once.
Other additions: 1/2 to 1 cup crumbled or cubed feta, 1 bell pepper, cut into cubes, 1 15-ounce can of chickpeas, rinsed and drained, 1/2 to 1 cup coarsely chopped olives, 1 to 2 tablespoons finely minced mint or dill or pita chips (see below). You could also whisk a couple tablespoons of tahini into the dressing for a thicker, sesame-coated flavor.
Israeli Salad II
Ingredients:
3 cucumbers
1 green or red pepper
3 tomatoes
3 green onions
lemon juice
olive oil
salt
zaatar (hyssop spice, or mint if you haven't any zaatar)
Directions:
Chop the vegetables in small pieces. Finely chopped vegetables are the key to a really good Israeli salad. Season lightly with olive oil, lemon juice, salt and zaatar immediately before serving.
