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This traditional Israeli salad makes a light and healthy side dish.

  • Servings: 6

Source: Martha Stewart Living, June 1997


  • 1 eight-ounce red bell pepper, seeded, deveined, and cut into 1-inch pieces
  • 1 thirteen-ounce cucumber, cut into 1-inch pieces
  • 2 bunches arugula leaves (3 1/2 ounces)
  • 1 1/2 pounds ripe tomatoes, cut into 1-inch pieces
  • 4 scallions (2 1/2 ounces), trimmed and cut into 1/2-inch pieces
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Zahtar
  • 1 tablespoon olive-cured olive oil (See Cook's Note)
  • 6 ounces whole-wheat pita bread, toasted and cut into 1 1/2-inch pieces
  • 2 wedges Preserved Lemons, rinsed and finely chopped
  • 1/4 ounce low-salt feta cheese, optional


  1. Combine red pepper, cucumber, arugula, tomatoes, and scallions in a large bowl. In a small bowl, combine the lemon juice, salt, black pepper, and zahtar. Use a fork to whisk in the olive oil. Drizzle over salad, and toss to combine.

  2. Just before serving, toss in toasted pita. Sprinkle preserved lemons and crumbled feta, if desired, over salad.

Cook's Notes

Make the olive-cured olive oil by placing half a cup (2 and a half ounces) Moroccan or Kalamata olives in one cup of extra-virgin olive oil. Let steep for at least one day, and use as olive oil in salads, marinades, etc.


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