Every time I make this salad, no matter how much I make, I wish I’d made more. This salad IS summer to me. I ate it through my teens and twenties every summer that I spent in Israel. It’s the end of the summer here and I’ve not made it once this season. For shame! Since we are still flush with homegrown tomatoes, it was high time to make this today.
Back in my Israeli salad days, this simple salad seemed to show up with every meal. It was reassuring and sensible and after a while I came to expect it on my plate, almost like a condiment. It complements eggs for breakfast, is refreshing as a side dish for lunch, and perks up any protein you want to stuff in a pita. It’s also wonderful all by itself. Which is why the great big bowl of salad I made today was gone before I had to look for tupperware. Even my two year old had some.
Ingredients:
- 1 large seedless hothouse cucumber (or home grown) chopped
- 1/2 Red pepper diced
- About 2 cups chopped seeded tomatoes. (I used a combo of Mr Stripey, Roma & Kellogg tomatoes from our garden)
- 1/2 tsp sugar
- 1.5 tbs lemon juice
- 1 tbs flat leaf parsley chopped very fine
Toss all ingredients together and chill. Salad will keep for a day or two and is tastiest after flavors have blended some.
Enjoy!
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