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This is a healthful salad that you will find on every Israeli table, both at home and in restaurants. -- Sharon Eberson, PG Sunday Magazine editor.

4 tomatoes, diced
1/2 medium cucumber, cut into 1/2-inch dice
1 small green pepper, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup coarsely chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olice oil
1 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper

In a bowl, mix tomatoes, cucumber (I used 1 whole cucumber) green pepper, scallions and parsley. Add lemon juice, olive oil, celery seed, salt and pepper. Toss to mix. Serve chilled or at room temperature. Makes 6 to 8 servings.

"Everyday Cooking for the Jewish Home" by Ethel G. Hofman

Thursday, November 15, 2001