Israeli Salad

2 medium roma tomatoes, cubed
1-lb English cucumber, cubed
1/2 medium red onion, cubed, or 4 scallions, finely sliced
3 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 to 3 tablespoons olive oil
1 1/2 teaspoons sumac powder
Salt and pepper, to taste

Wisk the lemon juice, olive oil, sumac and parsley together.  Combine all the chopped veg together in a seperate bowl.  Now pour on the dressing and voila!

Other additions: 1/2 to 1 cup crumbled or cubed feta, 1 bell pepper, cut into cubes, 1 15-ounce can of chickpeas, rinsed and drained, 1/2 to 1 cup coarsely chopped olives, 1 to 2 tablespoons finely minced mint or dill or pita chips. You could also whisk a couple tablespoons of tahini into the dressing for a thicker, sesame-coated flavor.

Enjoy! :)
magenta, Jun 3, 2008 @ 00:22

I also have a comment on what is called a 'salad' in Geneva.

I was amazed first time I got to a Geneva resto, and was served what the waiter called 'salad'. It's just a bunch of leaves, with some sauce. When I come from, that would be called "a few leaves". A salad, atleast for me, is a combination of veggies, cut up fine, with lots of olive oil and spices...
Nir Ofek, Jun 3, 2008 @ 15:30