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Israeli Salad

From the The Jew and the Carrot collection by Leah Koenig

Serves

4 to 6

Culinate editor’s notes: This is a delicious salad for summer, when vegetables are in their prime. If tomatoes are not yet in season, substitute grape or cherry tomatoes.

The recipe makes a lot of dressing; either cut the quantity in half or make the full amount, dress the salad to taste, and reserve the extra for future salads.

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

Make the dressing: Combine all the ingredients except the oil; whisk to combine. Continue whisking while streaming in the olive oil until combined and slightly thickened. Pour into the bottom of a large glass or ceramic bowl,
Make the salad: Halve the tomatoes and squeeze out and discard the seeds; chop the tomatoes well. De-seed the green peppers and chop them; 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 it. Toss all the ingredients together in the bowl with the dressing.

Notes

Za’atar is a blend of spices 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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