I often have bowls of Israeli salad in the refrigerator. When my friend from Chicago, Sue Shyman Fishbain, heard that I cut all the elements by hand, she was stunned. As soon as she got back to Chicago, she sent off a Chop Wizard to me, a guillotine-like contraption that chops your vegetables in precisely shaped cubes – making for a perfect Israeli salad.
The salads are parve and stored in a glass bowl. If I am having a meat meal, I serve it as is. One of my favorite meals of all time, however, is an Israeli salad mixed with good feta cheese, tuna fish, fresh herbs and dressing.
Ingredients
4 firm, ripe and juicy tomatoes, diced
4 unpeeled Persian cucumbers, diced
1 red, orange or yellow pepper, seeded and diced
2 tablespoons finely chopped flat leaf parsley
1 tablespoon finely chopped fresh dill
½ small red onion, finely diced (optional)
Kosher salt to taste
Fresh ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 juicy lemon, squeezed
1 tablespoon red wine vinegar
Preparation
Combine all ingredients and serve immediately. If you do not want to serve immediately, combine only the vegetables and refrigerate. Right before serving, add salt, pepper, olive oil, lemon juice and red wine vinegar.
Yield: 4
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