Israeli Salad Vine tomatoes - diced Cucumbers - (kirbies or Israeli) - diced Onions - any color - chopped EVOO Freshly squeezed lemon juice or red wine vinegar Salt to taste This is your basic salad - the way it is prepared in the Middle East and in Europe. It is called Israeli because this is what all decent Israeli restaurants serve and because it came together for me in just this way when I was living in Israel. It actually took me a little while to figure all these things out because my mother used to kick out of the kitchen, but eventually, I got the gist of it by experimenting any time my mom was not home. (The size of your cut vegetables, makes a big difference.) I fully started to appreciate what a treasure a good salad is, after the first time that I ate in a restaurant in the US. Most dishes on an American menu are served with a "salad." In New York, Florida, New Jersey, All of New England, Pennsylvania, Connecticut, Georgia and Delaware (At the time of this writing, this covered all the states I dined in,) that means a bowl full of lettuce (usually romaine or iceberg,) three slices of tomato and one slice of cucumber. If you're lucky, they'll throw in an onion ring. The dressing choices are quite varied but a lot of them contain sugar, or ketchup (with lots of sugar or corn syrup.) I love sugar, but only when it has the decency to stay in my dessert. EVOO = Extra Virgin Olive Oil
You may add any of these to your salad: Radishes, bell peppers - (any color) diced Leafy vegetables of whatever kind you like Here are some of my preferences Arugula, watercress, dandelion, radicchio, Boston bib / red leaf lettuce Oregano - fresh (monced) or dry Basil - fresh (ripped into small shreds) or dry Cilantro - fresh (minced) Parsley and/or dill - fresh (minced or dry
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