Israeli Minted Tomato and Cucumber Salad

Name: Israeli Minted Tomato and Cucumber Salad
Cuisine: Israeli
Ingredients: 4 large firm but ripe tomatoes, diced; 1 each red and green pepper, halved, seeds and white pith removed, cut in 8 mm (⅜ in) dice; 1 each red and green pepper, halved, seeds and white pith removed, cut in 8 mm (⅜ in) dice; 1 large cucumber, unpeeled (unless the skin is coarse), cut in 8 mm (⅜ in) dice; 75 ml (3 fl oz) extra-virgin olive oil; 1 tablespoon each wine vinegar and lemon juice; 1 tablespoon each wine vinegar and lemon juice; 1 fat clove garlic, crushed; 1 teaspoon sea salt; 10 grinds black pepper; 1 teaspoon sugar; 1 tablespoon finely snipped fresh mint, or 1 teaspoon dried; 1 tablespoon finely snipped fresh mint, or 1 teaspoon dried; 2 tablespoons chopped parsley

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Anyone who’s ever done breakfast duty in a kibbutz kitchen will gladly regale you with stories of slicing cucumbers, peppers and tomatoes for hours on end. Now elaborated on in every hotel in Israel, this sophisticated version, with its tiny jewels of red and green vegetables, is well worth the preparation time—it’s positively bursting with flavour.

Ingredients

Asia
Israel
Breakfast
Gluten-free
Vegan

Ingredients

Method