Basically, it's just a bevy of chopped raw vegetables and herbs, dressed lightly with salt, black pepper, lemon juice and olive oil. I add a splash of champagne vinegar here and then, but it just depends on the time of year, and the season you're pushing. The "official recipe" is below, and trust me when I say it's exactly that easy and that delicious!
But for real, if most of you aren't already making something that looks and tastes like this, you don't need to follow this recipe to have an amazing farm fresh dish. Go to the garden/farmer's market/store and get whatever looks great! Cucumber, tomato, peppers...if you like it spicy, throw in a seeded serrano. Add in some scallions...I've done this with raw onion, and it can be a bit pungent, but shallot would be great.
Don't like cilantro? Use basil and parsley, or dill and mint. You're not limited by anything here--there are no rules. Chop the veggies as small or big as you like. This salad is rustic and gorgeous. Bright, colorful, refreshing and full of flavor.
Which is all we really want most of the time, right? Something easy, that makes us look like rockstars? Just go for it!
Israeli Salad
8 med tomatoes cut into small dice (you can also use roma tomatoes but when able, use anything you want. I loved heirloom tomatoes in this.)
1 seedless cucumber, diced
2-3 peppers red, green, yellow, orange (whatever you like)
1 C Chopped flat parsley
1/2 C Chopped cilantro
3-4 scallions chopped
Zest and juice of 1 lemon
2-3 T olive oil
Salt and pepper
Mix everything together and put in fridge. Serve at cool room temp.
Makes 8 servings
**If salad produces too much liquid in fridge, just scoop out of mixing bowl with slotted spoon when serving.**
Looks refreshing! Nice pic.
ReplyDeletePointing out an error above: it says "Makes 8 servings." I think that should say "Makes 1 serving" because I ate the whole dang thing myself tonight! xxh
ReplyDelete