As soon in the spring that i can source good veggies, i start making my Israeli Salad. I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.
My recipe is simple:
1 green pepper chopped 1 tomato chopped 1/4 cup chopped onion 1 cucumber chopped 2 tablespoons dried cilantro or parsley (double that if using fresh) 1 teaspoon Real salt (double this if you are sweating a lot and need salt) 1/2 teaspoon black pepper 1/2 teaspoon cinnamon 1 tablespoon lemon juice 1 tablespoon olive oil
Stir it all up. As with most veggies and fruits – room temperature is best for lovely flavours.
Tannachton Farm 