Another crunchy wonderful salad for a side dish, this version of the classic Israeli salad is great with Lamb, beef, chicken, or fish. This night I was thinking light since I want to fit in a certain dress soon. I made the salad and a piece of succulent Chilean Sea Bass, pan seared in a little olive oil.
The salad may be used in a buffet or makes a wonderful side dish for brunch.
[1]
Makes a side dish for 4 people
6 Persian cucumbers
4 vine ripened Roma tomatoes
1 red bell pepper
1/3 cup of mashed grilled eggplant (it comes in a container like hummus, all ready to use)
Salt and fresh cracked pepper
[2]
2 tablespoons fresh lemon juice
2 tablespoons fruity olive oil (optional)
Wash the cucumbers. Scrape the skin of the cucumbers, peeled or not, your choice, and then dice them about 1/3 inch size. Dice the tomatoes and red bell pepper about the same size as the cucumber. Add all of the ingredients to a serving bowl and toss well. The oil really is optional. I usually don’t add it.