Bowl of Jerusalem Salad
(click to enlarge)

Jerusalem Salad


Palestine   -   Palestine Salad, Salata Arabieh (Arabic Salad), Salata Mafrumeh (chopped salad), Salata Falahieh (Farmer's salad)
Makes:
Effort:
Sched:
DoAhead:  		 3-1/4 #
**
50 min
Hours		 An Arabic salad popular all over Palestine, and, of course, appropriated by Israelis as "Israeli Salad".




12
1-1/2
7
3
1/4
1/4
------
3
4
1/2
1/4
------
oz
#
oz

c
c
---
T
T
t
t
---
Cucumbers (1)
Tomatoes (2)
Bell Pepper red
Scallions (3)
Parsley, flat
Mint, fresh
-- Dressing
Lemon Juice,
Olive Oil ExtV
Salt
Pepper, black
--------
Make   -   (50 min)
  1. Cut CUCUMBERS in quarters lengthwise, then crosswise less than 1/4 inch thick. Place them in a bowl, tumbled with 1/2 T Salt. Let sit for at least 20 minutes. This is to reduce the amount of water they bleed into the salad.
  2. Dice TOMATOES about 1/2 inch and set in a bowl to drain.
  3. Cut out BELL PEPPER seed mass. Cut into about 1/4 inch dice.
  4. Chop SCALLIONS. PARSLEY, and MINT small. Mix.
  5. Squeeze Lemon Juice and mix all Dressing items in a small jar.
  6. Drain Cucumbers, rinse well and drain again. Drain Tomatoes. In a mixing bowl, mix all Salad Items.
  7. Shake up the Dressing, pour over the Salad and tumble to coat. If you have time, refrigerate a few hours to blend flavors.
NOTES:

  1. Cucumbers:

      Use Persian or some other smaller diameter cucumber that doesn't need peeling or seeding. English cukes are larger and may need to be seeded. If you have only the standard waxed green blimps, peel them and cut into sixths lengthwise before slicing. For peeled or seeded Cucumbers, weight is after peeling and seeding.

  2. Tomatoes:

      I use Plum Tomatoes, because they are dryer than other tomatoes and don't dilute the dressing as much.

  3. Scallions:

      Some recipes use about 3 ounces of Red Onion instead of Scallions, diced about 1/4 inch.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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