Israeli Salad

Jill Aronovitz
Israeli Salad
June 29, 2010

Due to the heat of the summer, I’ve made a lot of light salads in the past few weeks. Fortunately, the produce and fresh vegetables at the grocery story have looked so amazing that the trend has been easy to continue.

This week I made I made an Israeli salad. The base consisted of tomatoes, cucumbers, and onions. Other than that, really any other ingredients can be added. I decided to add pickles to the first batch I made, and for the second batch, I used avocados. All that I needed was a cutting board, a sharp knife, a large bowl, and fresh vegetables. The following ingredients served 6 people.

6 medium beefsteak tomatoes
2 large cucumbers
1 large white onion
1 tbsp white wine vinegar
1 bunch parsley
3 garlic cloves
Salt/pepper

Optional additions (as much as you like):
Pickles
Avocados
Olives
Peppers

Wash all vegetables with cold water.
Dice the tomatoes with a sharp knife.
Place in large bowl.
Do the same for both the cucumbers and onion.
Finely chop the parsley and garlic cloves. Add to bowl.
Pour in the white wine vinegar.
Season with salt and pepper.
Add any other ingredients to the mix.
Stir together and you should have a beautiful tasty salad.

Serve this with some grilled chicken or stuff into a pita with hummus. Either way you will love every bite of it!

Jill Aronovitz is a staff writer for Gather The Jews.