Thanks. Love the sound of that punchy salad dressing. My go to salad for a hot day is tabouleh (as I’ve usually got a glut of parsley round about the time of our one really hot day a year) and the Palestinian salad isn’t that different. I will have to give it a go perhaps when the parsley has gone over.
Great post but my goodness, I followed the link to the Palestinian salad recipe to find the recipe writer describing it as Jerusalem salad and quoting an Israeli chef: “Of course it’s Arabic. Humous is Arabic. Falafel, our national dish, our national Israeli dish, is completely Arabic and this salad that we call an Israeli Salad, actually it’s an Arab salad, Palestinian salad. So, we sort of robbed them of everything.” No further commentary!
My summer go-to is a cucumber-tomato salad with olive oil and whatever is fresh and inviting, like cubes of a cave-aged Gruyère, basil, balsamic, rosemary, etc. Or even a bit of crunch, some brine-dehydrated crispy seeds or nuts.
Delicious! I adore Thai and Vietnamese inspired flavours in the summer. I will add these to the “to be made” list. Thanks, Sue!
So do I - helps make what can be quite a light meal super satisfying
Agreed! I’m here for FLAVOUR! 😋
Thanks. Love the sound of that punchy salad dressing. My go to salad for a hot day is tabouleh (as I’ve usually got a glut of parsley round about the time of our one really hot day a year) and the Palestinian salad isn’t that different. I will have to give it a go perhaps when the parsley has gone over.
Also ADORE tabouleh. Actually, I haven’t made that in ages and that’s another one I could’ve added to that list.
Great post but my goodness, I followed the link to the Palestinian salad recipe to find the recipe writer describing it as Jerusalem salad and quoting an Israeli chef: “Of course it’s Arabic. Humous is Arabic. Falafel, our national dish, our national Israeli dish, is completely Arabic and this salad that we call an Israeli Salad, actually it’s an Arab salad, Palestinian salad. So, we sort of robbed them of everything.” No further commentary!
Thanks so much for pointing that out! I made sure that it was called a Palestinian salad but didn’t read it in. 😅
My summer go-to is a cucumber-tomato salad with olive oil and whatever is fresh and inviting, like cubes of a cave-aged Gruyère, basil, balsamic, rosemary, etc. Or even a bit of crunch, some brine-dehydrated crispy seeds or nuts.