Monday, April 15, 2013

Refreshing Israeli Salad

Living in Hoboken & working in NYC I am spoiled by food inspiration.  One of my guiltiest pleasures is the Taim Mobile that dangerously close to my lunchtime neighborhood. It's a ritual, I always order the falafel sandwich with everything on it in a whole wheat pita - because that makes it healthier!  On their amazing menu tacked to the side of the truck is a wide variety to sides & other dishes, one of which is Israeli salad made with tomatoes, cucumbers, parsley & a lemon mint dressing.  Sounded easy & spring enough for me to make it, so I did. It's great by itself of in a wrap (more on that later). Make sure to click through to get this super simple recipe.

PS: a special welcome to the world to little baby Jonathan! I can not wait to meet you!!
  • 1/2 seedless cucumber, cut into small cubes
  • 2 cups grape tomatoes, cub in half
  • 2 tablespoons parsley, finely chop
  • zest & juice of 1 lemon (about 3 tablespoons of juice)
  • 1 tablespoon mint, finely chop
  • salt & pepper
Make it!
  1. Prepare all veggies & herbs. If you are using larger tomatoes opt to cube them the same size as your cucumber. From my experience what sets an Israeli salad apart from say a Greek salad is the size of the veggies being the same size & the absence of feta. My version is probably a little bit chunkier than the traditional version, but you work with with you have, right?.
  2. Combine the lemon juice, zest & mint in a bowl. Whisk it together. Season with salt & pepper & set aside.
  3. In a serving bowl combine the tomatoes, cucumbers & parsley.
  4. Toss all the veggies with the dressing.  Season with salt & pepper to taste.  Let it sit for at least 10 minutes. Eat immediately or store in the fridge for later.

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