Our Favorite Israeli Salad

Serves 2-4

1 juicy lemon, halved
4 firm ripe tomatoes, diced
4 unpeeled cucumbers, diced
1 red onion, finely diced
1 sweet red pepper, seeded and diced1 clove garlic, crushed
1⁄2 fresh hot green pepper, seeded and chopped (optional)
dash cinnamon
1 tsp. sumac (optional)
salt and freshly ground black pepper to taste
3 Tbs. extra virgin olive oil
2-3 Tbs. parsley and/or coriander (cilantro) and/or mint leaves, chopped

Squeeze the juice of half the lemon. Remove the pips from the remaining half and peel the skin (including the white pulp). Chop finely.

Place the chopped lemon and the lemon juice in a bowl, add the remaining ingredients and toss. Adjust the seasoning as needed. Serve immediately.
(Rebecca Ets-Hokin, from “The Book of New Israeli Food: A Culinary Journey”)