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Question by britney amber: does anyone know a Israeli salad dressing?
i know the lemon, salt, pepper, olive oil
but i when i go to Jewish restaurant they have this Israeli salad that is so good and i can never get the dressing right in the salad there is tomatoes, cucumbers, red onions, peppers but i need the dressing i always find it to be light
Answer by Polish Princess
Israeli Salad Create your own version of this fresh salad by adding feta cheese, chick peas, or chopped olives.
Recipe courtesy of The Jew and the Carrot.
For the salad:
3-4 medium tomatoes
2 green peppers
2 Persian cucumbers
1 medium purple onion
For the dressing:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
1 teaspoon za’atar
2 teaspoons salt
freshly ground black pepper
1 cup olive oil
1. To make the salad, halve the tomatoes, squeeze out and discard the seeds, and chop well. De-seed the green peppers and chop, and do the same for the cucumbers. Remove the skin from the red onion and chop. Toss all ingredients together in a large glass or ceramic bowl.
2. To make the dressing, combine all ingredients except olive oil and whisk to combine. Continue whisking, and stream in the olive oil until combined and slightly thickened. Pour dressing over salad and mix in.
Organic Israeli Salad Dressing al Dente
Use the glass items and wood recommended below, to ensure good flavor. Metal and plastic-ware affect food’s taste. In a glass screw-top jar (such as a large cleaned, empty jelly jar or tall-necked condiment bottle of dark glass) pour in ½ cup pure olive oil and some fresh-picked rosemary. Add a pinch of mineral-filled dark sea salt (I recommend Gros Sel Guerande). Cap the bottle/jar and store it in a dark spot of your cupboards where it won’t be knocked over. Let the mixture stand for several weeks. As you make your own salad dressing (sample recipe below), pour off some salted, rosemary-flavored olive oil into a glass bowl or short drinking glass with a wide mouth. Add a dash of powdered Caraway seed (available in Israeli grocery stores and boutique food shops), very finely chopped sweet purple onion prepared on a ceramic plate or cutting board, plus freshly squeezed lemon juice. Gently shake the oil-based mixture or stir it with a wooden spoon until it is a uniformly amber color. Sample a taste with a tiny spoon and adjust the flavor as you wish. Use additional spices (e.g., freshly ground pepper), or more of the above ingredients, and pour the salad dressing into a fluted glass salad dressing bottle with a handle and cap. Refrigerate the bottle while you prepare a salad of Israel’s delectable vegetables. Serve the salad and the dressing to your fellow diners who will probably eat more salad than usual, just to enjoy the flavor sensation. You can refrigerate salad dressing leftovers, if you have any.
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