This weekend's recipe came from Slow Talk moderator, Teaberry, who had this salad when she visited Israel. There are many versions of this salad and the one we made came from Mollie Katzen's cookbook, The Enchanted Broccoli Forest. A perfect salad for me because I've got tomatoes coming in like crazy in my garden.
It's a truly delicious salad. The pickles and olives take the flavor to a whole other level beyond a chopped fresh veggie salad. And while it looks like a lot of work, the food processor does most of it. Making this salad made me wonder why I don't use my food processor more often (I mainly use it for pesto). I followed the recipe exactly and put some feta cheese on top.
I liked this one so much that a few days later, I made it again. This time I added a can of garbanzo beans to make it more of a main dish salad, and put cubes of fresh mozzarella on top. This was very good too.
The recipe is below. Links to other Sunday Salad Sampler participants can be found here. Next up is Maria's Thai Beef (or Shrimp) Salad.
Happy Sunday and have a great week!
I first ate this salad when I visited Israel, where they love eating fresh vegetables cut up small like this for breakfast! Almost every Israeli knows how to make an Israeli salad, and there are probably as many variants as there are Israelis.
This variation is actually from Mollie Katzen's book, The Enchanted Broccoli Forest, which was an early standard for me. I'm not vegetarian, but I do love vegetarian food, and she was a real groundbreaker in that cooking genre. Her original recipe includes 1/2 cup of minced red onion, which I omit because I am not a fan of raw onions, but please feel free to include it if it suits your fancy. You can make this several hours ahead of serving time.
1 large English cucumber, or 2 6" regular ones (the English cucumbers have fewer seeds)
2-3 medium-sized ripe tomatoes
1/2 cup pimiento-stuffed green olives
1 large Kosher pickle
1 medium green pepper
3/4 cup (packed) fresh parsley
1/4 cup olive oil
juice from 1 large lemon
salt and freshly ground pepper, to taste
Cut the cucumber and tomatoes into small cubes and place in large bowl.
In your food processor, place the radishes and olives; pulse until roughly chopped. Add to the large bowl.
Place the scallions, pickle, and green pepper in the food processor and mince. Add to the large bowl.
Mince the parsley in the food processor; add to large bowl.
Add the olive oil, lemon juice, salt and pepper to your salad, and toss everything together gently. Chill.
Optional additions: feta cheese on top, or you can serve with yogurt or sour cream or little cubes of cream cheese on top.