Israeli Salad, it doesn't get any more universally Jewish than this. Served with pita and hummus, falafel....it is simply the easiest salad to serve to add fresh crispness. I believe that there is an art to properly chopping the vegetables. I'll say it now and you'll hear me say it again and again, "romance it!" Handle the tomatoes and cucumber delicately and dice with an even hand. A sharp 10" chef's knife will make easy work of dicing. A narrow bias cut green onion conveys an artistic intent. Of course, fresh lemon juice is mandatory on this salad. If you're rolling your eyes, you should see my staff when I'm hovering like the control freak I am over these details! To me, it all matters.
|Number of servings:||6 - 8|
|Main Ingredient(s):||Tomatoes - Fresh, English Cucumbers, Bell Pepper|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 pound tomatoes
- 1 English cucumber
- 1 red bell pepper
- 1/4 cup bias cut green onions
- 1 teaspoon minced garlic
- 1 tablespoon finely chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
Wash tomatoes, remove seeds and discard. Finely dice, about 3/8" and put into a bowl.
Slice and dice the English cucumber into 3/8" dice.
Cut pepper from core.
Dice the peppers into 3/8" dice.
Cut green onion on bias in thin slices. Finely chop parsley. Add both to bowl.
In a separate bowl make dressing; combine olive oil, fresh lemon juice, minced garlic, salt, and pepper.
Add dressing to salad and toss. Adjust seasoning as necessary. Transfer to a serving bowl.
And, that is how you make Kosher Israeli Salad!
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Making Kosher Salads
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