Good Eats #1: Israeli Salad

I learned how to make this while I was in school learning Hebrew.  It's deceptively simple, so quality ingredients really shine in this.

Basic Ingredients:

• Tomato, seeds removed
• Cucumber, wax and seeds removed
• Olive oil
• Lemon juice (better if it's fresh-squeezed) 
• Salt (buy a sea salt grinder - it's only slightly more expensive than a regular salt shaker and the added texture and taste is incomparable)

I like to add:

• Fresh cilantro
• Green onion
• Za'atar (a delicious Middle Eastern spice blend; see below for instructions on how to make it)
• Aleppo pepper (ground chili pepper works too, but Aleppo has a nice smoky taste)

Instructions:

Chop all veggies and herbs into bite size pieces. I prefer to dice everything as finely as possible, but this is more a matter of personal taste.  Put all ingredients in the prettiest bowl you own; drizzle olive oil and lemon juice, and season with coarsely-ground salt.  Serve with flatbread (like matzo, pita or naan), sour cream or plain yogurt, and hummus.

Oh, and here's how to make za'atar:

• 1/4 cup sumac (paprika is a close approximation)
• 2 tbsp thyme
• 1 tbsp toasted sesame seeds
• 2 tbsp marjoram
• 2 tbsp oregano
• 1 tbsp coarse salt (you could leave this out if you're going for a low-sodium diet)

This can be stored in an airtight bag for 3-6 months.

Bon apetit!

--Birdie