Israeli Salad

This lively salad epitomizes Israeli cooking—vividly colorful and impeccably fresh, made with vegetables so crisp you can hear yourself take a bite. I first had it at the Kibbutz Kfar Hanassi near Tiberias, where my stepson Jake spent a year after high school. Talk about fresh: the tomatoes, peppers, and cucumbers had been plucked from the garden that very morning. To get the full effect, make this salad in summer or early fall with vegetables from your garden or local farm stand.