We love this recipe and call it "chop-chop salad". I usually add a diced pickle, it makes a great touch. My boyfriend loves it, although he always says I never cut the ingredients as nicely as his grandmother always did. But how could I compete with a Jewish Grandmother's cooking??? :)
Wonderful salad- I took care chopping the vegetables by hand into small pieces. I used a jar of "Goya Salad Olives" . One jar was enough for 4x this recipe. I quagrupled this for a party). The Goyal olive mix is in water/brine and containes sliced green olives and some red peppers also. I used the chives and I added some flat leaf parsley also. I omited the carrot ( ran out). This recipe came out wonderful!! Very close to what I have eaten is Israel. Of note, this salad can never be the same as the salads in Israel--the vegetables grown in Israel have a certain wonderful taste that I cant describe. Thanks mizzy-i will make again!
Delicious! I used Spanish pimento-stuffed olives as they were the only green olives I had at the time, and I omitted the chives and the zaatar. I used a yellow pepper instead of green pepper, and used a handful or two of carrot shreds for the carrot. I let it chill for 2-3 hours before serving it with Shishlik (Israeli Skewers) on pita bread. Thanks so much for sharing, Mizzy!
Tastes just like what I eat in Israel for breakfast! I added a little corn to it, because that's how they made it in the kibbutz I used to live in, served with cottage cheese. Ta'im me'od! (hebrew for very tastey!)
This was wonderful! I drizzled some regular mustard over this and enjoyed it. Thanks for posting!