Tel Aviv Chopped Salad  –  from Jewish Cooking by Marlene Spieler

This classic Israeli salad can be made with whatever fresh produce is at hand.

Ingredients:

• 2 pints of grape tomatoes, halved and seeded
• 3 green, red or yellow bell peppers, seeded
• 1 carrot, sliced thin
• 3 small cucumbers (about 15" altogether), diced
• 3 dark green chili peppers (optional) sliced thin
• 2 tablespoons chopped fresh coriander (cilantro) leaves
• 3 tablespoons. flat parsley, finely chopped
• 2 tablespoons dill
• 2 tablespoons mint
• 3 scallions, thinly sliced
• 3 garlic cloves, minced
• 2 – 3 tablespoons olive oil
• Juice from 1 – 1 1/2 lemons

Preparation Instructions:

1. Finely dice the bell peppers, carrot, cucumbers and tomatoes.

2. Add the garlic, spring onions, coriander, dill, parsley, mint and hot chili pepper (if using. Toss together.

3. Pour the olice oil and lemon juice over the vegetables.  Add salt and pepper to taste. Chill before serving.

Serves 10