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| | Israeli Salad | | | | 2 large tomatoes
2 cucumbers
1 red or green pepper
1 scallion
2 cloves garlic, minced
1 Tbsp. minced fresh parsley
½ tsp salt
Pepper to taste
1 tsp minced fresh mint (optional)
¼ cup oil
2 to 3 Tbsps. Lemon juice Wash tomatoes and cut into 1/3 inch cubes. Peel cucumbers and dice into 1/3-inch cubes. Dice pepper into cubes. Chop scallions fine. Place all vegetables in salad bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve. | |
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| Categories: Popular seasonal recipes This Libyan recipe comes to us from Lisa Rubin, who although fully Roman, learned Tripoli cooking from her mother in law. It looks like a mountain so they serve it on Shavuot.
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