For a family gathering, I decided to make some shawarama and salads. Not wanting to make a regular lettuce salad, and not wanting to chop up a ton of parsley for tabouli, I decided to make an Israeli salad.
Now I must admit, this is a slight variation on the traditional Israeli salad that only contains cucumber and tomatoes, however, the variations are still within the boundaries of acceptable salad. The big difference, however, is in the preparation. Apparently, it's a big contest as to who can chop their vegetables smaller. The smaller the vegetables, the more fancy-pants the salad. I just didn't have the time or the will to to that, so mine is in more reasonable chunks. I'm not going to get worked up about it.
2 red peppers, seeded and diced
3 medium-large tomatoes, seeded and diced
1/2 vidalia onion, diced
2-4 tbsp mint, chopped
1 tsp sumac (substitute ½ tsp salt if not available)
1 tsp freshly ground black pepper
¼ cup olive oil
3 tbsp lemon juice
- combine all ingredients and toss
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