Recipe: Oriental Salada

Cookbook

Oriental Salada

Makes 8 to 10 servings

This reminds me of the Israeli salad I prepare when we have a picnic on Israeli Independence Day in May. Try to use thin cucumbers, which have smaller seeds and are easier to digest. This salad tastes better when completed an hour or two before serving.

1 cucumber, peeled and diced
2 medium tomatoes, diced
1 green bell pepper, diced
1 rib celery, thinly sliced
1/4 cup chopped cilantro
1 small red onion, chopped
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Juice of 1 lemon

1. Place the cucumber, tomatoes, green pepper, celery, cilantro, red onion, and parsley in a bowl. Season with salt and pepper. You can prepare the salad to this point and refrigerate it until 2 hours before serving.

2. In a large bowl, mix the oil and lemon juice together. Pour over the vegetables and mix well. Refrigerate covered. Serve cold.

Note: the Oriental Salada is just one of several salads on the tray in the photo.

From:
Let My People Eat!
Passover Seders Made Simple
A Complete Guide to the Passover Seder
for Everyone: Jewish and Non-Jewish
by Zell Schulman
Macmillan USA
1998 $27.50 hardcover
ISBN: 0-02-861259-0