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Jamie Stolper
This salad is typical of the one Israelis eat every day. The common elements are tomatoes, cucumbers, green peppers, and onions, all cut up into small pieces. The salad originated on the kibbutz, when members came in from their early morning work to make their own salads from vegetables laid out in separate baskets. There are many variations of this classic. You may add garlic, radishes, parsley, or red or yellow bell peppers, and scallions or yellow onions may be substituted for the red onion. It is best to use a light extra virgin olive oil.
4 medium tomatoes, diced
1 green bell pepper, diced
1 medium cucumber or 1/2 long cucumber, diced
1/2 small red onion, diced
Juice of 1 lemon
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste

Toss all the vegetables together in a large bowl. In a separate small bowl, stir together the lemon juice, salt, and pepper. Slowly whisk in the olive oil. Pour the dressing over the vegetables, mix, and sprinkle with chopped parsley if desired. Serve cold or at room temperature.

Salad, Israeli Style


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