Top | The Jew and the Carrot
Israeli Salad
(recipe, Leah Koenig)
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For the salad
Ingredients
- 3 to 4 medium-sized tomatoes
Dressing
- 2 crisp green peppers
- ½ cup red-wine vinegar
- 2 Persian cucumbers
- 3 Tbsp. lemon juice
- 1 medium-sized purple sweet onion
- 2 tsp. honey
For the dressing
- 1 tsp. za’atar (see Note)
- ½ cup red wine vinegar
- 2 tsp. salt
- 3 Tbsp. lemon juice
- Freshly ground black pepper
- 2 tsp. honey
- 1 cup olive oil
- 1 tsp. za’atar
Salad
- 2 tsp. salt
- 3 to 4 medium tomatoes
- Freshly ground black pepper
- 2 crisp green peppers
- 1 cup olive oil
- 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.
Note
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.