Israeli Tomato Salad
Serves 4
Ingredients
For Sumac Vinaigrette (makes 1½ cups)
- 1½ tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tsp lemon juice
- ½ cup canola oil
- ½ cup olive oil
- 1 tsp toasted & ground sumac
- salt & pepper
For Salad
- 1 lb cherry tomatoes, halved
- 2 small Armenian cucumbers or 1 English cucumber, sliced
- 2 roasted red bell peppers, peeled & chopped (see "how2" for roasting instructions)
- handful of Italian parsley leaves
- ½ small red onion, thinly-sliced
- ½ cup green olives, pitted & chopped (Picholine suggested)
- ½ cup Sumac Vinaigrette (see above)
- salt & pepper
How-to
To Roast Peppers
- Rotate peppers over an open flame, turning frequently with heat-proof tongs until all sides are charred, about 5 minutes
- Place in a bowl and cover with foil or plastic wrap and allow skins to steam, about 10 minutes
- Rinse under cold water to remove the charred skins
- Cut into wide strips and remove veins and seeds
Make Vinaigrette
- In a medium bowl, whisk together mustard, lemon juice and white wine vinegar. Slowly start to whisk in the oils
- Whisk in sumac, salt and pepper. Set aside
Assemble Salad
-
In a large bowl, toss all salad ingredients together. Serve immediately