Monday Market Meals - Israeli Salad

Monday, June 27, 2016



Israeli Salad 


Meandering through a farmer's market on a Saturday is one of my favorite weekend things to do. With basket in hand, I walk through stalls of vendors with their brightly colored piles of produce, buckets of flowers, ice chests of organic meat, jars of honey and even toiletries such as goat milk soap and - a summer essential - lavender-scented mosquito repellent.


I have favorites that always end up in the basket, such as heirloom tomatoes, eggs, arugula and goat milk feta, but sometimes there are things like purslane, patty pan squash, foraged mushrooms or garlic scapes that make me pause and wish for a good recipe to try them. And, to be honest, I like to look into other people's baskets and ask what meals they plan to make with their bulging bags of produce.

So I thought, wouldn't it be fun to start a cooking club where everyone posts photos of their market finds and the meals they create from the bounty? And of course, sharing recipes will also be part of this adventure! The rules are easy, and we will have fun in the process.  If you would like to join me in this seasonal cooking journey, please do the following:

1.  Post a photo of a recipe you have made using seasonal produce from your local farmer's market.

2.  Use the hashtag #mondaymarketmeals in your post so we can all see each other's creations.

3.  You can post any day of the week, but please use the hashtag #mondaymarketmeals .

4.  If you have a recipe you would love to share, please email it to me at farmtotablefeasts@gmail.com. I may also ask for your permission to share your photos on my blog or instagram.

In addition to my own posts, I will be featuring guest bloggers from around the world in these Monday posts in order to promote a global community of cooks who are dedicated to using locally sourced food in support of farmers and growers.

Thank you for your participation!




Heirloom tomatoes from Fair Share Farm in Pfafftown, North Carolina. 


Traditional Israeli Salad
by Michael Solomonov in Zahav Cookbook

3 cups chopped tomatoes
3 cups chopped cucumbers
1/4 cup chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon kosher salt

Combine all ingredients in a large bowl. Toss well to combine, and serve.




Cucumbers and tomatoes tossed with lemon juice and olive oil - a perfect summer salad. 




I ate my Israeli salad over a bed of spicy arugula, but my husband preferred his without the greens. 

1 comment: