Israeli Salad
Ruthie teaches Spanish, and enjoys reading, writing and doing agility exercises with her border collie.
Adapted from Anat Levi Spiero.
Ingredients
- 2 large tomatoes
- 2 Persian (small) cucumbers
- 1 small yellow/purple onion
- 30 ml (2 tablespoons) chopped parsley/mint leaves
- 60 ml (¼ cup) olive oil
- Freshly squeezed lemon juice from 1 lemon
- Salt and pepper to taste
Preparation
1. Finely dice tomatoes, cucumbers and onion and place in a medium size bowl. Add chopped parsley/ mint.
2. Just before serving, add oil, lemon, salt and pepper. Toss to mix well.
Ruthie Spiero
Ruthie Spiero was born in The Netherlands and grew up in Spain and England, where she went to boarding school for 9 years. She moved to the United States in 1998. She teaches Spanish at the Seacoast Waldorf School in Eliot, Maine. Her hobbies are reading, writing, and doing agility exercises with her Border collie. She lives with her husband and daughter in Portsmouth, New Hampshire.
Courtesy photo
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