MEDITERRANEAN CHOPPED SALAD WITH LEMON VINAIGRETTE (sometimes called a shepherd or an Israeli salad, for eight)
4 to 8 large scallions, chopped
8 radishes, cut into ¼ inch dice
12 plum tomatoes, cut into 1/3 inch dice (or 4 large beefsteak tomatoes, seeded and chopped)
2 large, seedless cucumbers, peeled and cut into 1/3 inch dice (about 3-1/2 cups)
½ cup minced fresh parsley leaves
cayenne to taste
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
- In a bowl combine the scallions, radishes, tomatoes, cucumbers, parsley, cayenne and salt and pepper to taste.
- Toss the salad with the oil to coat it well, and then toss it with the lemon juice.
NOTE: Other vegetables, such as bell peppers or fennel, can be added or substituted. The salad can be made one day ahead and kept covered and chilled.
from Gourmet Magazine, March, 1991