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.

I stopped at KTA for more fresh produce.

Quick Israeli Salad Ingredients:

  • Japanese cucumber
  • tomatoes
  • bell peppers
  • sweet onion
  • olive oil
  • fresh lemon juice
  • garlic
  • Kalamata olives
  • salt and pepper

Just dice the ingredients and toss with the olive oil, lemon juice, and seasonings.  That’s it.

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.IMG_0858.jpg

I love it!  Refreshing, tasty, and healthy.  Living Hilo Style.


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