Israeli Passover Salad
2 lbs. ripe tomatoes, seeded and diced
3 large dill pickles, diced
1 bunch chopped fresh mint
2 tbsp extra virgin olive oil
2 fresh lemons, juiced (or more to taste)
1/2 tsp salt (or more to taste)
1 cup mixed spring greens (optional)
In a small bowl, whisk together olive oil, lemon juice and salt. Pour over the salad mixture. Toss vegetables to coat. Combine cucumbers, tomatoes, dill pickles and mint in a salad bowl. Taste the salad. Add additional salt and lemon juice to taste, if desired. Toss again before serving. Make a bed of spring greens (optional) and mound the salad on top.
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