Kibbutz Vegetable Salad

A community recipe by hobbycook

Not tested or verified by Nigella.com

Introduction

This recipe is from a book 'The Foods of Israel Today'. According to the author, this salad has many variations but one thing remains the same: the tomatoes, onions, peppers, and cucumbers must be cut into tiny pieces.

Ingredients

Serves: 3-4

Metric Cups

1 green pepper
1 red pepper
1 yellow pepper
2 tomatoes
1 onion
1 cucumber
1 pinch of salt
1 pinch of black pepper
1 lemon juice
2 cloves garlic (minced)
3 tablespoons olive oil
½ teaspoon ground sumac (optional)

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 tomatoes
1 onion
1 cucumber
1 pinch of salt
1 pinch of black pepper
1 lemon juice
2 cloves garlic (minced)
3 tablespoons olive oil
½ teaspoon ground sumac (optional)

Method

Kibbutz Vegetable Salad is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Remove the pith and seeds from the peppers and dice them along with the tomatoes, onion, and cucumber.

Toss together in a wooden or ceramic bowl.

In a separate small bowl, stir together the salt, pepper, lemon juice, and garlic. Slowly whisk in the olive oil.

Pour over the vegetables, mix, sprinkle with sumac or zaâ€™atar, and serve.

Remove the pith and seeds from the peppers and dice them along with the tomatoes, onion, and cucumber.

Toss together in a wooden or ceramic bowl.

In a separate small bowl, stir together the salt, pepper, lemon juice, and garlic. Slowly whisk in the olive oil.

Pour over the vegetables, mix, sprinkle with sumac or zaâ€™atar, and serve.

Additional Information

This is a great salad to serve with most mid eastern and Indian dishes. If I'm out of sumac, I squeeze in the juice of 2 small limes. Not authentic, but tastes just as good.