Kibbutz Vegetable Salad
- Preparing Time: -
- Total Time: -
- Served Person: Yield: 4 to 6 servings
- 3 tablespoons olive oil
- juice of 1 lemon
- 2 cloves garlic, minced
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 1 yellow bell pepper
- salt and freshly ground pepper to taste
- Carbohydrate 11 g(4%)
- Fat 7 g(11%)
- Fiber 3 g(10%)
- Protein 2 g(4%)
- Saturated Fat 1 g(5%)
- Sodium 466 mg(19%)
- Calories 107
Preparation 1. 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. 2. 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 za'atar, and serve. Joan Nathan shares her tips with Epicurious: •Sumac powder, the ground berry of a Turkish evergreen tree, is available at www.ethnicgrocer.com. This Arabic ingredient, which was adopted into Israeli cooking, has a sour, fruity flavor. •Za'atar, a spice mix made from wild oregano, sesame seeds, salt, and ground sumac, is ubiquitous in Middle Eastern cooking, often sprinkled on pita bread that's been drizzled with olive oil. Za'atar is available at www.penzeys.com. Reprinted with permission from The Foods of Israel Today by Joan Nathan, copyright © 2001. Published by Knopf.
