We are lightening our seder up this year with some fresh, Mediterranean dishes. In preparation for our first seder tomorrow night, today I made a big Israeli salad. It is traditional in Judaism to eat spring greens during the Seder – the fresh taste of the tomatoes and cucumbers in this salad married with the parsley and mint I threw in it make it a great dish to welcome the holiday and the season. For a dressing, I whisked together olive oil, fresh lemon juice, and a bit of salt and pepper to taste.
As they say in Israel, Bete’Avon! (Bon Apetite!)
8 plum tomatoes
4 peeled cucumbers
2 green peppers
1/4 cup chopped mint
1/4 cup chopped parsley
salt and pepper
Chop the tomatoes, cucumbers, peppers and onion. Toss together in a bowl. Add in the mint and parsley. In a separate bowl, whisk together the juice from one lemon, 1/4 cup olive oil and salt and pepper to taste. Drizzle the dressing on the salad and garnish with some extra parsley, mint leaves and sumac.