Wednesday, August 14, 2013

Israeli Salad

The peak of summer has arrived.  My family's gardens are starting to put out tomatoes, cucumbers, squashes, etc.  Not that I'm complaining, but it took a while to get hot enough.  Maybe that's why the garden took so long to produce, and why I'm wondering where the summer went!  It's mid-August people!  In about 6 weeks will be the first official day of fall!  I've still got so much left to do, like see the covered bridges and go star gazing at a local park, before fall gets here!

That being said, this salad really highlights home-grown produce, mainly tomatoes and cucumbers.  So simple and healthy; just the colors make me happy!

{Israeli Salad}

{Such beautiful colors!}

{Making the dressing}

{Mixing the dressing and salad together}

Israeli Salad
from smitten kitchen

Makes 8 servings

2 tomatoes, cubed
1 cucumber, cubed
1/2 medium red onion, diced
3 tablespoons fresh parsley, minced
1 tablespoon lemon juice
3 tablespoons olive oil
1 tablespoon ground sumac
  1. Mix tomatoes, cucumbers, onion and parsley until well combined.
  2. Whisk remaining ingredients in a separate bowl until combined.
  3. Add dressing to tomato mixture and stir until coated.
  4. Refrigerate overnight for best flavor.
This recipe is very versatile because you can add feta, diced peppers, chickpeas, and/or olives to this salad.  I had it just plain, and it was delicious especially since everything came from the in-law's garden! 

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