Monday, June 16, 2014
In our group My Kitchen My World, we are traveling to Israel. In my search for recipes, I found similarities between Israel and other countries in the Mideast. I decided on something I have made for years but not recently, Israeli salad. (Hebrew: סָלָט יְרָקוֹת יִשְׂרְאֵלִי, salat yerakot yisraeli, "Israeli vegetable salad") is a chopped salad of diced tomato and cucumber.
It is usually made of tomatoes, cucumbers, onions and parsley, sometimes with green or red peppers, and with a simple dressing of fresh lemon juice, olive oil and black pepper. It is common for the cucumbers to remain unpeeled.
2 medium tomatoes, cubed
1 English cucumber, cubed
1/2 medium red onion, sliced thin
3 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 tablespoons olive oil
Salt and pepper, to taste
In large bowl, toss all the vegetables.
Combine lemon juice, olive oil, salt and black pepper and pour over the vegetables.
Eat and enjoy!
Please check the My Kitchen My World site to see what other members have made. This is the June's choice and most likely will be linked up closer to the end of the month.