Israeli Salad

From the The Jew and the Carrot collection by Leah Koenig
Serves 4 to 6

Ingredients

Dressing

½ cup red-wine vinegar
3 Tbsp. lemon juice
2 tsp. honey
1 tsp. za’atar (see Note)
2 tsp. salt
~ Freshly ground black pepper
1 cup olive oil

Salad

3 to 4 medium tomatoes
2 crisp green peppers
2 Persian cucumbers
1 medium purple sweet onion

Steps

  1. For the dressing: Combine all ingredients except oil, and whisk to combine. Continue whisking, and stream in the olive oil until combined and slightly thickened. Pour into the bottom of a large glass or ceramic bowl,
  2. For the salad: Halve the tomatoes, squeeze out and discard the seeds, and chop well. De-seed the green peppers and chop; do the same for the cucumbers (the seeds in some Persian cucumbers are small enough that you won’t need to de-seed them). Remove the skin from the red onion and chop. Toss all ingredients together in the bowl with the dressing.

Notes

Za’atar is a blend of spices that is commonly used on Middle Eastern dishes. It’s kind of like a curry in the sense that it’s a mix of spices. It usually consists of thyme, oregano, marjoram (or hyssop), toasted sesame seeds, and salt. You can find it in many specialty food stores and order it online.

This content is from the The Jew and the Carrot collection by Leah Koenig.

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