Right now we have guests in the house visiting us from California. Because of this, and because it is nearing the end of the semester for Ryan, things around here have been incredibly busy. Our blog entries (especially by Ryan) are coming at a slower pace at the moment. We are busy being tourists and showing our friends this beautiful country, and also are trying to introduce them to the foods and culture. I have been feeding them pita, tahina, hummos and Israeli salad every night since they came (per their request!). I thought that for those of you who would also like to walk on this journey with us, a recipe for Israeli salad would be a good way to help you to do just that. Go ahead and make up a batch, set it on the table with some pita and hummos, and enjoy your taste of Israel!
Israeli salad
3 small persian cucumbers diced in small cubes (do not peel)
3 tomatoes diced
1 red bell pepper diced
1 bunch of flat leaf parsley, chopped (1/3 cup)
1 clove garlic, crushed
1/2 lemon, squeezed over the top, and
a drizzle of olive oil or vegetable oil
Make sure the vegies are a very small dice. Toss together and serve - it will last several days in the fridge.
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2 comments:
Hi Sara!
Thought you might appreciate this little story: There is a little girl I work with whose name is Abigail and here family is from Israel. Today for lunch she had a salad that looked very similar to the salad you described in this entry. I just thought it was kinda funny that shortly after I read your recipe I saw a little Jewish girl eating it here in the OC.
Anyways, hope all is well with you and the family! I love you guys!
Sounds yummy!
I can't wait to try it.
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