This is the most common salad you’ll find on just about every menu in Israel, for breakfast, lunch, and dinner. So as a half-Israeli married to an Israeli, this is obviously a big part of our lives. We make it at least three or four times a week as a side to almost every meal we have, any time of day. There’s no turning back with this salad; it’s a friend for life. But while I love a classic, I like to play around with it, too, adding less traditional ingredients like dill or chopped fresh radishes. Here I’ve given you the classic plus a variation with Greek vibes that includes Kalamata olives and feta.
Excerpted from Eating Out Loudby Eden Grinshpan. Copyright © 2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
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