Wednesday, September 7, 2011

Israeli Salad

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.

Israeli Salad

2 cucumbers, seeded and diced
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
  1. combine all ingredients and toss
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  1. Dan, I simply adore tomato and cucumber based salads. This one looks great! My first visit back in a while, and man, are my taste buds sizzling. :)

  2. This is a very refreshing salad!!

  3. This looks great Dan, I wish I had a cuke - I have a zucchini though....maybe I could substitute that? Also, I have not heard of sumac but I am assuming it is a salt of some kind since you sub salt for it?

  4. @shelby: it's not a salt, but it does have a salty flavour. I added a link to Wikipedia in the ingredients list just in case anybody else is curious.


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