Happy Tuesday! This past week felt a little different than normal because it was just SO HOT on the coast (for a couple days). I moved to Newport around this time last year, and since then I’ve noticed what a huge impact weather has on the coastal towns around here. The city just feels so much more alive when the sun is shining, people are flying kites on the beach, and you can smell taffy along the bayfront.
It’s times like these when I remember that, OH YEAH, we live across the street from the ocean. And maybe I should take advantage of that more often. Since one day I’ll probably miss having all of this as my “neighborhood”:
Anyway, I really wanted to make a treat to put on the blog, but with the abnormal heat this week it was hard to find the urge to bake something. I don’t know about you, but the hotter it is outside, the less I feel like eating most of the stuff I normally eat. I end up drinking my weight in liquids but not really eating much solid food…so basically I turn into a giant baby. I thought the adult thing to do would be to make something nutritious, easy, and most of all refreshing. This salad is the perfect side dish or snack to make when it’s so hot outside you can’t even look at a stove without getting sweaty. It’s traditionally made with cucumbers, tomatoes, parsley, and mint, and dressed with olive oil and lemon juice, but you can add other vegetables and herbs that you like. I added green pepper, and if I was eating the salad as a complete meal I would definitely throw in some chickpeas and feta. The first time I ate this salad was when I went on a “birthright” trip to Israel, where it was served not only at lunch, but also at breakfast!The most important step in making the salad is chopping the vegetables as small and evenly as possible. Just think how much you’ll get to practice – or show off – your knife skills!
Leave a comment below if you have a favorite refreshing food that you like to make when it starts heating up outside!
Israeli Chopped Salad
- 2 English cucumbers
- 2-3 Roma tomatoes
- 1/2 green pepper (can leave out)
- 3 tbsp fresh italian parsley, minced
- 1/4 chopped fresh mint leaves
- Juice of 1/2 a lemon
- 3 tbsp olive oil
- Salt and fresh ground pepper to taste
- Seed and finely chop the cucumbers, tomatoes, and green pepper. I prefer to leave the skin on the cucumbers, but you can peel them if you like. Chop up your fresh herbs.
- Place your vegetables and herbs in a large bowl. Drizzle over the lemon juice and olive oil, and toss everything together.
- Add salt and freshly ground black pepper to taste. You can also add more lemon juice if you want a bigger lemon “kick”. That’s it! Enjoy alone or with some pita/hummus/feta!