These colorful fresh ingredients and bright flavors are precisely what makes Jerusalem Salad so special.
This chopped salad is packed with simple, healthy ingredients that are readily available year-round.
I’ve come to learn a bit about locally sourced regional ingredients and how they influence dishes.
Nothing earth shattering, just a simple appreciation of the commonalities.
six seven middle eastern dishes this week and have gone through 9 lemons, 2 heads of garlic, 3 bunches of fresh parsley, 2 bunches of fresh cilantro, and I’ve harvested almost all of my mammoth mint plant….oh and a gallon of olive oil.
Ok maybe not a gallon but enough to bathe a small child in.
Each dish I’ve prepared had it’s own flavor profile, yet the one element that was the same throughout was fresh herbs.
You know how I feel about fresh herbs and how they can elevate a dish.
For most of my life I underestimated fresh parsley. It just couldn’t keep up with it’s sexy cousins sage, rosemary and thyme. I viewed parsley as an obligatory garnish not worthy of consuming.
Boy was I wrong.
It actually adds flavor, is packed with nutrients and vitamins, is rich in antioxidants, and is a natural breath freshener.
Oh and it’s not a bad garnish either with it’s bright emerald coloring. Here’s an article you might enjoy that I wrote about Fresh Herbs and how to incorporate them into your cooking.
Back to Jerusalem Salad, also know as Israeli Salad, there’s a reason it’s the most well-known Eastern Mediterranean dish.
It’s wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel. I’m hungry just thinking about it.
All my best,
- 2 persian cucumbers fine diced
- 2 roma tomato fine diced
- 1/2 cup fresh parsley chopped
- 1/3 cup red onion fine diced
- 3 Tablespoons extra virgin olive oil
- 1 lemon juiced about 3 tablespoons
- salt & pepper to taste
- Fine dice cucumbers, tomatoes, red onion, and parsley. Toss with olive oil and lemon juice. Season with salt and pepper.