Israeli Salad

This is one of my many, many favorite salads. It is, of course, better in the summer with ripe, homegrown (or farmer’s market) produce. However, even in the winter it is still delicious and balances out the abundance of comfort food at this time of year. I like to serve it for Hanukkah to counter the fried latkes and heavy brisket. It’s also welcome at other Jewish holidays such as Yom Kippur Break the Fast. Whenever you serve it, it will be gobbled up.

Israeli SaladIsraeli Salad

  • 4 medium tomatoes, diced
  • 1/2 English cucumber, diced
  • 2 scallions, thinly sliced
  • 1 bell pepper, diced (red, orange or green)
  • 1 large handful Italian parsley leaves, coarsely chopped
  • 3 Tbsp. lemon juice
  • 2 Tbsp extra-virgin olive oil
  • salt & pepper to taste

Combine tomatoes, cucumber, scallions, peppers and parsley in a bowl. Add lemon juice and olive oil and mix gently. Season generously to taste. Serve at room temperature.

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