What makes this a real Israeli salad? For starters, it was made and eaten in Israel. The colorful, seasonal vegetables – cucumbers, tomatoes, radishes, peppers, sprouts, beets and onion — are chopped into tiny pieces. But there is more. This signature native dish reflects Israeli culture: it is a mosaic of tiny parts that make up a whole. It is dynamic and crunchy and flavorful, just like this land where people of all colors come together from all corners of the world.
Yellow bell pepper
EVOO (Extra Virgin Olive Oil)
sea salt and fresh ground black pepper to taste
Process Chop all ingredients into tiny similarly-sized squares. Toss. Sprinkle sea salt and pepper on top, squeeze lemon and drizzle olive oil. Mix again and serve.
©Nancy Wolfson-Moche 2014
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