the real thing

April 13, 2014 • Nancy Wolfson-Moche

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.






Bean sprouts

Red beet

Yellow bell pepper

Red onion


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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Thanks for taking such good care of our girls. This class has provided them with a deep love and appreciation for cooking and healthy food. And not being any sort of cook myself, I am so grateful for this. 

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