Tomato Salad

Name: Tomato Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 6-8 plum tomatoes (or 3 beefsteak tomatoes, seeds and juice discarded, cut in small dice); 1/2 small red onion (minced); 6-8 sprigs flat-leaf parsley (minced); 1 small dill pickle (minced); 1/4 cup pitted green olives (rinsed and minced); 2 hot pickled peppers (chopped (optional)); 1/3 cup olive oil; 1/4 cup lemon juice; Salt and pepper to taste

Levana Kirschenbaum • Mar 7, 2013 (Updated: Aug 20, 2019)Comment Jump to Recipe

This salad is delightfully fragrant, colorful and refreshing. If you must make it ahead of time, make it without the tomatoes (up to two days ahead), then add the tomatoes before serving. Please do not use grape or vine tomatoes, as they are too juicy and not meaty enough for this dish, and save them for other salad dishes.

Tomato Salad

Prep Time 10

Total Time 10

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Servings

Ingredients

6-8 plum tomatoes or 3 beefsteak tomatoes, seeds and juice discarded, cut in small dice
1/2 small red onion minced
6-8 sprigs flat-leaf parsley minced
1 small dill pickle minced
1/4 cup pitted green olives rinsed and minced
2 hot pickled peppers chopped (optional)
1/3 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste

Instructions

Place all ingredients in a bowl, and mix. Serve at room temperature.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now

Category: Recipes

Holidays: Passover

Diets: Low FatPareveVegan

About Levana Kirschenbaum

Levana Kirschenbaum is the author of The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple. She has gained countless devoted fans for her fearless, practical and nutritious approach to cooking. She has written four popular cookbooks, and offers private demos and cooking classes. Email Levana your cooking questions at [email protected].