Ever since I kashered (process to make something kosher) my kitchen, in the fall of 2011, I have wanted to start a kosher food blog, sharing tips, recipes and inspiration. The beginning of a New Year, whether secular or religious, is a time to reexamine goals and set new goals. I cook every night, with few exceptions, and each night for the past few months, I have caught myself thinking, “this would be a great dish for a blog.”
Well, I’m putting my thoughts into action, with this first recipe and blog post. I hope I will inspire you to try new dishes and new ingredients, and put joy into feeding your family.
Israeli Chopped Salad with a Twist
Necessity is the mother of all inventions, right? I went to a “Market on the Move” event, in which attendees can purchase a humongous box of fresh fruit and vegetables for only $10. The organization, The 300 Club, organizes collections of surplus produce from local farmers, and sets up weekly distribution sites. Market on the Move promotes both using resources, so as not to waste, and increasing consumption of fresh fruit and vegetables.
This week’s offerings included HUGE roma tomatoes and cucumbers. When I got home, I could not stop craving the Israeli “chip-chop” salad, which is based on diced tomatoes and cucumbers, with a splash of olive oil and lemon juice. In Israel, this salad is served with many meals, including breakfast.
When I went through my ingredients, I found that I did not have any lemons or lemon juice, but I do have an orange tree, with plenty of fresh oranges, so I tried out using fresh orange juice instead. That, along with a few special additions, is my creative “twist.”
|Huge Roma tomatoes from Market on the Move box.|
- 2 Good-sized roma tomatoes, or one large tomato (NOTE: The ratio of tomatoes to cucumbers should be 1:1, so the number of tomatoes will depend on the size of your cucumbers
- 1 regular cucumber (or 1/2 English cucumber, or 2 small pickling cucumbers)
- Juice of 1/2 orange (or a few tablespoons lemon juice)
- 2 stalks hearts of palm
- 1-2 Tbsp. olive oil (NOTE: I used lime-infused olive oil for an extra kick. Amount of olive oil will vary depending on when you plan on serving this dish. If it’s going to sit for a while, use less oil and citrus juice, as the tomatoes will naturally release their own juice.)
- Salt and pepper to taste
1. Chop tomato, hearts of palm and cucumber to a dice-size (about 3/4″ x 3/4″).
2. Stir in olive oil, citrus juice, salt and pepper. Serve.
|I buy hearts of palm in the jar, at Costco. They taste somewhat like artichoke hearts, have almost no calories (10 calories per serving) and have a bit a protein. They are also great to snack on right out of the jar.|
|Completed salad. This would serve two people, easily, as a main dish, or four as a side dish.|
Customize this dish! There are limitless options to customize this dish, to your tastes and ingredients. Think about adding olives, red onion, red or green bell peppers, flat leaf parsley, or even fresh cilantro.
For the complete Israeli breakfast experience, serve this with yogurt, sliced cheese, olives and toasted pita bread, or a good crusty bread.