Prep 15 mins
Cook 0 mins
This kosher salad was posted for the World Tour 2005 RecipeZaar event. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. DH and I love the flavors of this simple salad. The fresh herbs really make this dish. As a bonus, it's also a South Beach diet friendly dish.
- 4 small plum tomatoes
- 2 cucumbers, peeled
- 3 scallions
- 1⁄2 cup parsley (flat leaf variety)
- 1⁄4 cup fresh mint leaves (optional)
- 1⁄4 cup chopped fresh dill
- 3 -4 tablespoons olive oil
- 1 lemon, juice of
- Finely chop the vegetables.
- Lightly mix with the remaining ingredients.
- Serve at room temperature.
Thank you for posting this recipe. I left out the mint and dill since I didn't have any, plus added a little bit of red onion for variety. I also wanted to warn others to avoid the mistake that I made. Try to put the "dressing" on as close to serving as possible. Salt will draw out the liquid in the vegetables and when it was time for me to serve the salad a few hours later, they were swimming in liquid.
Made exactly as stated - very easy & refreshing on a summer night! THanks!!
My friend Debbie brought this to a BBQ tonight. She skipped the parsley, mint and dill and it was still great. Very nice as a side dish to the marinated flank steak and corn on the cob. Everyone liked it.