Lemon Cornmeal Cookie With a Kick
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Israeli Chopped Salad

Cool, crisp and herbacious with a lemony lightness. 



Happiness in a bowl. 


Grab some cucumbers and let's get chopping...




For this wonderful salad you'll need, tomatoes, onions, cucumber, garlic, serrano chilis, lemon, parsley, cilantro, mint, sumac, cinnamon, olive oil and salt and pepper. 




Chop all your veggies and herbs, add to a mixing bowl along with the lemon zest. 




Mix the spices with the olive oil and lemon juice, 




pour over the chopped vegetables and herbs. 




Add salt and pepper, then toss, toss, mix, mix.





Eat as is, or with your favorite lettuce. I really like it with arugula or romaine. 


Of all the Israeli salad recipes and variations I've seen, this one has all the ingredients that are in almost all of them. 

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Israeli Chopped Salad

salads/salad dressings

1/4 cup cilantro; minced
1/4 cup mint; minced
1/4 cup parsley; minced
2 teaspoons sumac
1 teaspoon Cinnamon
1/2 cup olive oil
6 scallions; thinly sliced
4 cloves garlic; finely minced
4 medium tomatoes, cored, seeded; minced
3 medium cucumbers; seeded, minced
2 serrano chili, stemmed, seeded; minced
1 red bell pepper. stemmed, seeded; minced
1 large white onion,; minced
3 lemons, juiced and zested
freshly ground black pepper; to taste

Mix all ingredients in a bowl. Let sit 20 minutes before serving.

Notes: Janna Gur The Book of New Israeli Food

** Exported from Now You're Cooking! v5.87 **

And that's that