Alright friends, it’s time for my latest composite recipe post. Today I’m writing about Israeli salad, that lovely mix of tomatoes and cucumbers that accompanies many dishes in Jerusalem. (And believe it or not, this salad also starred alongside some dishes in the cafeteria of my Norwegian-Lutheran alma mater. That’s a big hint there, Oles.)
As this long winter has drawn to a close, I’ve found myself craving the colorful produce of summer. Remember those days? When I was actually growing fresh dill, mint, and jalapeños on my tiny city balcony? Kirby misses the catnip, for sure, and I miss everything else. Alas, winter tomatoes are not the same as summer tomatoes, so I swapped out some nice looking cherry tomatoes from the grocery store in this dish. Extra points to whomever can guess what I served with this Israeli salad on a recent sunny-and-getting-sunnier March evening!
- 1 cucumber, chopped
- 10 oz. cherry tomatoes, chopped
- 1 red bell pepper, chopped
- 1 small red onion, finely diced
- 1/4 cup chopped fresh parsley
- 5 Tbs. olive oil
- 2 Tbs. freshly squeezed lemon juice
- 1 1/2 Tbs. red wine vinegar
- 1 clove garlic, pressed
- 1/2 tsp. sugar
- 1/2 tsp. dijon mustard
- kosher salt and freshly ground black pepper, to taste
In large bowl, stir together cucumber, tomatoes, red bell pepper, red onion, and parsley.
In small bowl or measuring cup, whisk together olive oil, lemon juice, vinegar, garlic, sugar, mustard, and salt and pepper, to taste. Pour dressing over vegetables and toss to coat well. Serve immediately.
Source: Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi.