Israeli chopped salad
I was so inspired by the Jerusalem Cookbook by Ottolenghi and Sami Tamimi. This is my version of an Israeli salad and wow... it’s so fresh and delicious! I'm really loving the fresh herbs and zing from the sumac. It's also such a vibrant and pretty salad to make! I served this with some homemade hummus, wholemeal pita bread and grilled halloumi.
Israeli chopped salad recipe
Serves 4 (as a side)
Time: 10 minutes
What you need:
1 punnet baby roma tomatoes, chopped 2 small lebanese cucumbers, chopped 1/2 bunch of radishes, finely sliced 1/2 cup mint leaves, chopped 1/2 cup parsley, chopped 1 lemon, juiced 2 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar 1/2 teaspoon sumac Salt & pepper to taste
Chop up all of your veggie ingredients & place them in a large bowl. Make the dressing by combining lemon juice, extra virgin olive oil, white wine vinegar, sumac, salt & pepper in a jar & shake well. Pour dressing over salad ingredients & toss to combine. Serve with an extra sprinkle of sumac on top.