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

Martha Stewart Living, June 1997

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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