Jerusalem Salad

Serves 6-8
Vegan

In Israel, no meal is complete without this salad…not even breakfast. I kid you not, when I was traveling in Israel it was on the table at every meal, even on the night when my host family ordered Chinese takeout. I think the obsession has something to do with the incredible tomatoes that are grown there. So, make up a batch of this stuff and do like the chosen ones.

1 seedless cucumber
2-3 lbs of tomatoes (use what looks good… any variety will do)
1 small yellow onion
olive oil
the zest and juice of 1-2 lemons (to taste)
salt and pepper
a bunch of fresh mint (optional)

Slice the cucumber lengthwise down the middle. Use a spoon to scoop out the seeds. Chop the cucumber, and put into a large mixing bowl.

Chop the tomato and the onion and put those into the bowl with the cucumber. (Note* I always prefer to remove the seeds and pulpy stuff from my tomatoes because everything ends up getting really liquidy if you don’t. It’s your call though.)

Dress the veggies with olive oil, lemon juice, lemon zest, salt and pepper to taste. Add some chopped mint to taste if you like. Mix and enjoy.

For a complete meal, try adding a can of garbanzo beans or white beans to this salad. Serve alongside some hummus, tabouli, foul mudammas, and pita bread for a Middle Eastern extravaganza.