Originally, I was planning on an Israeli salad that had tomato, lemon, cucumber, and a mix of spices, but I never quite managed to do so - I forgot the cucumber! Oops.
I've made this recipe many times, and it's a HIT HIT HIT. It's simple .... depending on how much work you want to put into it.
Ingredients:
chopped tomatoes
chopped onion
lemon wedges, without pith
olive oil
vinegar (small amount)
salt
spices*
Recipe:
1. Chop your tomatoes. Remove the slop. Don't use the core if you think that it's too white. Add to a huge bowl.
2. Chop your onion. Not too finely. Chopped onion pieces should be all be smaller than the chopped tomato pieces. Add to the tomato in your bowl.
3. Remove the pith and peel of your lemon. Try to separate each wedge from each other. Cut them in half if you desire. Add them to the bowl.
4. Add 1/8 cup olive oil of whatever quality for each whole tomato you used.
5. Add 1/8 of a cup of your best vinegar, preferably not too heavily flavored.
6. Add pinch of salt. Who am I kidding? Several pinches. Kosher salt!
7. Add spices.
8. Mix and serve! Keeps well for a day. Longer is still safe with refrigerators, but the acids inherent in the food will affect the taste of the tomatoes over time.
Reaction: 100%. "Fresh" was the adjective most used.
Notes: Buying pre-chopped tomatoes and/or onions is risky. Use it only if you really can't devote the time to doing it yourself. Salad texture seems best when tomato pieces are at least as big as your biggest fingernail. Take care when choosing spices - rosemary, cardamom, sage, thyme, etc work well. Ginger, clove, cinnamon, etc., do not.
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