Israeli Salad


I’m trying to branch out with the Monday Menu and make things that aren’t in my usual repertoire. I went to a Moroccan/Mediterranean restaurant called Zerza last week in the East Village and had a favorite salad – the Israeli or Mediterranean salad. Its a simple concept so I decided to try and make it. I found a recipe on a really good food blog, Smitten Kitchen, and got to work. Her recipe calls for sumac powder and that reminded me of poison ivy’s much more sinister cousin – poison sumac so I decided against it. I added a little paprika instead.

Israeli Salad
2 medium ripe roma tomatoes, cubed
1 medium cucumber, cubed
1/2 medium red onion, cube
2 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 tablespoons olive oil
Sprinkle of paprika
Salt and pepper

Cut it all up and mix it in a bowl. Duh.
Things you can add to this mixture to spice it up a little: feta cheese, bell pepper, chick peas, olives, mint and/or dill. There are a lot of different versions of this simple dish. Serve it as an appetizer, side dish or with pita chips as a snack.

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