Israeli Salad

Photo: Dóri O'Connell IStock

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Create your own version of this fresh salad by adding feta cheese, chick peas, or chopped olives.

Recipe courtesy of The Jew and the Carrot.

SERVINGS
4-6

INGREDIENTS
For the salad:
3-4 medium tomatoes
2 green peppers
2 Persian cucumbers
1 medium purple onion

For the dressing:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
1 teaspoon za’atar
2 teaspoons salt
freshly ground black pepper
1 cup olive oil

PREPARATION
1. To make the salad, halve the tomatoes, squeeze out and discard the seeds, and chop well. De-seed the green peppers and chop, and do the same for the cucumbers. Remove the skin from the red onion and chop. Toss all ingredients together in a large glass or ceramic bowl.

2. To make the dressing, combine all ingredients except olive oil and whisk to combine. Continue whisking, and stream in the olive oil until combined and slightly thickened. Pour dressing over salad and mix in.

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