Cucumbers, peppers, tomatoes. An Israeli salad seems so obvious, it shouldn’t require a recipe. And yet, it was a revelation to me when I first encountered it in my mid-twenties. I learned it about from an Israeli friend while we were attending a conference. Each night for three nights, she made this salad to go along with dinner, each night a little different, but always wonderfully fresh and delicious. After returning from that trip, the salad became an instant summer staple, and it has changed little over the years. Eventually (i.e. after the kids came along) I started adding chickpeas, as a convenience, really. It meant that now I could put a big bowl of salad on the table and call it dinner. A mother’s dream.
Whatever else you have planned for the weekend, give this salad a try, while the ingredients are still abundant and the evenings are still warm enough to serve salad as dinner without too many explanations. It travels great, so bring it along to a picnic or barbeque.