I think every food culture has a variation of this salad. Kachumbar in India, Pico de Gallo in Mexico, Horiatiki salad in Greece, Israeli salad or Palestinian salad and variations all across the Mediterranean and I’m sure many many more. The idea is to finely chop fresh summer vegetables, drizzle with some good olive oil, lemon juice or vinegar, sea salt and pepper. So simple and so delicious!
This Palestinian/Israeli version is delicious over any grilled protein, falafels and perfect for picnics, potlucks and summer bbq’s. I love it with a generous drizzle of tahini sauce. Here’s the recipe.
ingredients
- 2 cups ripe sweet baby or heirloom tomatoes
- 2 Persian cucumbers or 1 English cucumber deseeded
- 1/2 medium red onion
- 1 cup breakfast or regular radishes ( this is not traditional but I like the texture it brings)
- 1 yellow bell pepper
- ½ Cup tightly packed herbs (Italian parsley, mint qnd cilantro mix)
- zest of one whole lemon and it’s juice, about 2-3 tablespoons more to taste)
- 2 Tablespoons cold pressed e.v olive oil, the best you can get your hands on.
- Sea Salt and pepper, to taste
Add them to a large mixing bowl.
drizzle with lemon juice, oil and let it rest for a few minutes. Right before serving add the salt and pepper and mix well.
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