Although this salad is known to many as Israeli salad, it seems it is more commonly called Arab salad in Israel. No matter what it is called, a variant of this exists in most places throughout the Middle East, and in Israel- a country of immigrants-there are hundreds of versions all based on family heritage or personal preference. This salad is fairly ubiquitous, and it is eaten as is, or as a side dish, or stuffed into things like falafel or shwarma. It is eaten at breakfast with hard boiled eggs and thick yogurt, at lunch in sandwiches or dinner on the side or as part of an array of “salads”. Cool and crisp, it is wonderful anytime, but especially when it is hot out. The basic recipe is always cucumbers and tomatoes, mixed with onion or peppers depending on who you talk with. Some are simple, others more elaborate. Here’s another version, with some spices sprinkled in to add complexity. The smaller dice makes the salad easier to eat and you get more flavors at once so each bite is “more”.
INGREDIENTS:
2 ripe medium sized tomatoes, cored, seeded, and diced ¼ inch 2 smallish Japanese cucumbers, or 1 English, diced into ¼ inch 1 firm summer squash, cut into ¼ inch dice 2 medium bell peppers or largish Corno di Toro peppers, cut into ¼ inch dice ½ medium white onion, cut into ¼ inch dice 6 scallions, sliced across ¼ inch Optional- 1 to 2 jalapeño peppers, seeded and de-ribbed, minced Pinch of cinnamon, true or “Mexican” preferred* Juice of 2 lemons Olive oil as needed-equivalent to or a little more than the lemon juice Optional-1 clove garlic, minced or grated Salt and pepper to taste ¼ cup heaping flat leaf parsley, chopped ¼ cup cilantro or mint, choppedMETHOD:
If using the garlic, mix into the lemon juice and allow to stand 5 minutes. Mix the lemon juice with the olive oil. Season with salt and pepper.
Mix together all the vegetables in a large non-reactive bowl. Sprinkle the cinnamon over all and toss to distribute.
Drizzle with the dressing, season with salt and pepper and toss to coat with the dressing. Scatter the herbs over the bowl, toss to mix. Allow to sit at least 5 minutes before serving. Serve lightly chilled or room temperature.
Chef’s Notes:
*True cinnamon, sometimes called Mexican cinnamon, has a lighter flavor and I think works best here. If you have sumac powder, a sprinkle of this would work great as well. Za’atar would be good, or thyme or oregano. Sometimes a good quantity of fresh dill would be used as well. It is up to you.
You can cut the vegetables larger, but it will change the character of the salad a bit, and certain flavors will dominate each bite rather than getting an amalgam of tastes. Feel free to improvise and add or subtract items. Some salads have radish, carrots, lettuce or arugula added to them, and some are as simple as just cucumbers, tomatoes, and onion or peppers dressed with a squeeze of lemon and drizzle of oil.
Serves: 4
Source: Chef Andrew E Cohen
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it sounds great, a taste of Israel