Friday, August 6, 2010

the perfect israeli salad

while in law school, i worked in an israeli-owned restaurant. the owner was, to put it nicely, a perfectionist. the kitchen was by far the cleanest i'd ever worked in - you could practically eat off the floor. the food was tasty and the salads were divine.

the kitchen would prep for hours - dicing each component of the salads into perfect squares. cucumbers were put through a french fry cutter and then cut into even squares. the israeli salad was my favorite. i was lucky enough to get the exact directions on making the salad from the owner.

the proportions below make a salad for one. the salad is best served right away - you don't really want it as a leftover.

1 cup kirby cucumber - seeded and evenly diced into 2cm squares
1/2 cup roma tomato - seeded and evenly diced into 2cm squares
1 tablespoon white onion - diced
1 tablespoon fresh dill - chopped
1 teaspoon parsley - chopped
1 teaspoon lemon juice
1/2 teaspoon vegetable oil (never olive oil - it is too heavy for this salad)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

toss all ingredients in a bowl and serve immediately.


Ali P. said...

hey heather - ali miller now perez here. was happy to find your blog. look forward to trying your recipes, especially ones you scored at delicious restaurants!

heather said...

hey ali!

so glad you're enjoying my blog. i hope you're doing well! i heard that you've got a new addition to the family - congrats.