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Israeli Salad
Reviews:
June 20, 2010

i visited Israel in June and nearly every meal came with this type of salad, even breakfast! even so, i have made this many times and usually emulsify the olive oil, lemon juice, garlic, salt & pepper and then drizzle that over the mixed veggies. blending it helps intensify the flavor IMHO. a tip i learned in Israel is to grate the lemon peel of the lemon used. again, the flavor is just kicked up a notch. nice if you like lemon as I do. (7/11) --so i made this and immediately ate a big bowl with a panzella cracker. just super fresh, clean flavors, delicious. i used persian cukes & followed recipe exactly. while licking the bowl it occured to me that chick peas and some feta would make it spectacular. and that second bowl was indeed. (oh yeah, fresh tomato was the only item i didn't have. i did have a can of muir glen diced toms but decided to wait until i put everything else together. honestly, i thot it was perfect w/o them. i only drizzled olive oil as well.)

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