Cheeyar b’Bandoorah Sa’lata
Adapted from A Fistful of Lentils by Jennifer Felicia Abadi
This is the most commonly served salad in the Middle East, and it’s easy to make.
4–5 Kirby cucumbers cut into 1/4-inch cubes (about 4 cups)
2 1/3 cups diced ripe tomatoes
1/3 cup pitted and sliced Kalamata olives or Greek black super colossal olives, optional
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 tablespoon dried mint leaves
Put cucumbers and tomatoes in a medium-size serving bowl and mix well. Add olives, if using, and mix again.
In a small bowl, combine lemon juice, olive oil, salt and pepper (if not serving immediately, wait to add the salt until just before eating so that vegetables don’t become soggy) beating together with a fork.
Between the palms of your hands, crush the mint into the dressing. Beat again with a fork.
Pour dressing over the vegetables and toss to coat evenly. Serve immediately or within 1 to 2 hours, storing covered at room temperature.
Serve with a side of pita bread.
Yield: Serves 4 to 6
Recipes: Salads, Cucumber, Parve, Kosher