A Lemon from Grace Helped me Make a Quick Israeli Salad
My fabulous friend Grace and her family raise/grow a lot of things. We often get freshly-laid eggs and I sometimes get bittermelon and calamansi in addition to ground beef and kalua pork. They also grow awesome avocados and lemons. Grace just delivered some lemons to me recently and I love squeezing the juice into my water for a refreshing way to stay hydrated.
Gimme Some Oven’s recipe for a Quick Israeli Salad came to my inbox this week. I was hooked at the word QUICK and decided that I would try it. I modified it a little. If you want to see the original recipe, please click here.
Quick Israeli Salad Ingredients:
- Japanese cucumber
- bell peppers
- sweet onion
- olive oil
- fresh lemon juice
- Kalamata olives
- salt and pepper
Before serving, I sprinkle some crumbled feta cheese over it and serve with hummus and pita chips.
The original recipe did not call for garlic or Kalamata olives but I love those flavors and added them in. The original recipe called for parsley, mint, and sumac which probably makes this Israeli. But I did not have those handy and so I didn’t buy it to add those in since I would rarely use those ingredients. I think I actually made a Greek salad. But regardless, I was inspired by an Israeli recipe.
I love it! Refreshing, tasty, and healthy. Living Hilo Style.