Name: Chopped Vegetable Salad Relish
Yield: Serves about Four
Ingredients: ½ green (bell) pepper, finely chopped; 1–2 garlic cloves, chopped; 2 spring onions (scallions), sliced; 30 ml/2 tbsp finely chopped fresh mint, dill or coriander (cilantro) leaves; grated rind and juice of 1 lemon; 30 ml/2 tbsp finely chopped fresh parsley; salt; ⅛ red cabbage, chopped (optional); 2–3 ripe tomatoes, finely chopped; ½ cucumber, finely chopped

Preparation info

Serves about
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This relish is a typical Israeli Fusion. It combines the freshness and crunchiness of the salads popular in Arab countries with the chopped vegetables adored by the Eastern Europeans. In the sultry climate of a Mediterranean summer, few things are as refreshing.

Ingredients

2–3 ripe tomatoes, finely chopped
½ cucumber, finely chopped
½ green (bell) pepper, finely chopped

Method

Put the tomatoes, cucumber, pepper, garlic, spring onions, herbs and lemon rind and juice in a bowl. Mix together well, then chill in the refrigerator until ready to serve.
If using red cabbage, add to the relish just before serving,