Spring vegetables are finally showing up in the market, which means it’s also time to get and stay outside as much as possible. That’s why we went for a cook-free option to suggest for your meat-free day!
Easy to prepare and chock full of crunchy nutritious greatness, the Israeli Salad is a classic.
- 3 large tomatoes, cubed
- 2 Persian or English cucumbers, cubed (look for cukes with thin skin)
- 1 small red onion, diced (about 1/2 cup)
- 1/2 cup fresh chopped parsley
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest
- salt and pepper to taste
- 1/2 cup of labneh
Since there is nothing to cook here, you need only worry yourself about the size and shape of your cubes. Well actually, first you need to select the produce that will net the greatest taste. Invest in good tomatoes and cucumbers. Good tomatoes are firm but not hard, and though many recipes suggest you remove the seeds, we recommend that you don’t. We also suggest that you use Persian cukes, the little ones with thin skin. The big, thick cucumbers have waxy skin and they just don’t taste as good.
Mix the olive oil and lemon juice and seasonings before you add it in to the salad. We kept it simple here, but you can add paprika, sumac, turmeric, and any number of other spices to personalize your salad.
Once everything is cut and folded together into a large bowl, mix in the dressing and serve immediately.