With mostly freshly picked home grown vegetables, I assembled Israeli Salad sans the peppers (my plants were started too late), then spruced it up a bit with sliced hard cooked eggs from my dear Welsummer ladies. Had some mushrooms that needed using, so sliced a couple of those as well to add.
As soon in the spring that i can source good veggies, i start making my Israeli Salad. I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.
My recipe is simple:
1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
Stir it all up. As with most veggies and fruits – room temperature is best for lovely flavours.
Got lazy this afternoon and thought i’d try making a smoothie of my Israeli salad ingredients rather than chopping them. Use fresh organically grown when you can, bring veggies to room temperature for best flavour!
Here’s the recipe:
1 medium home grown cucumber
1/2 vine ripened tomato
1/2 medium sized green pepper (or red, or yellow, or orange)
Now, my smoothie maker isn’t real strong, so i put in about half the cucumber, then all of the tomato and whirred that until smooth, then added the rest as it made room. Oh, made about a pint of drinkable veggie smoothie. Now to be real Israeli Salad, you’d need to add a bit onion as well. I’ll do that next time.