Israeli-Style Salad
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 -2 Red ripe tomatoes
1 Cucumber (preferably English seedless)
Half a red onion or a coupl
3 -4 Radishes
Pickled cucumber (preferably one of those smaller Israeli style Juice of one fresh lemon
Good olive oil
salt/fresh ground pepper
red chili flakes (optional)

Preparation

1 Dice all vegetables into roughly the same size pieces. Squeeze lemon juice 2 (careful to catch the seeds) over the veggies. Add salt and pepper (and chili flakes, if using) to taste, and then drizzle the olive oil over it for taste. 3 Toss. Chill for one hour or eat immediately. 4 CommentsI find that this salad tastes best after the flavors have been allowed to marry. Also after a while the juices of the vegetables come out to make one of the best tasting "vinaigrettes" I've ever had. Immediate consumption of the salad will allow you to enjoy the individual crunchiness of the veggies. 5 This salad is great on falafel in a pita! I also like having this salad the next morning with a poached egg and some toast. 6 The best thing about this is that the recipe is totally flexible - you can add and omit anything you want - although I recommend always keeping the tomatoes and cucumbers to retain the character of the salad.