Jeff visited Israel for the first time as a teenager in the summer of 1973. Left to his own devices, he managed to run out of money just outside Bethlehem, where an acquaintance told him about a group of monks who lived up in the hills. They offered room and board to weary (or broke) travelers in exchange for work. For a hungry teenager, it sounded like a good deal. Jeff located the monastery at the end of a goat trail, and settled into a work routine that began at dawn and ended at noon, when it was too hot to continue laboring outside. Every day, without exception, lunch started with this salad. We’ve been eating it ever since. It’s perfect in summertime, when ripe tomatoes and green peppers weigh heavy on the vines in the garden. Adding feta cheese would make this a dairy dish. Try it both ways, with and without the cheese, for a slightly different taste. Serves 4. This recipe is pareve.
Wine notes: A light, fresh-tasting white wine or rosé is the ticket for this salad.
- ¼ cup extra virgin olive oil
- 2 tablespoons tahini (roasted sesame seed paste)
- 1 tablespoon ground cumin
- ½ medium onion, finely chopped
- 2 green bell peppers, cut into ¼-inch dice
- 4 to 5 tomatoes, cut into ¼-inch dice, or 1 pint cherry tomatoes, halved
- ¼ pound feta cheese, crumbled or diced (optional)
In a large serving bowl, stir together the olive oil, tahini, and cumin. Mix in the onion to coat well with the dressing. Add the green peppers and tomatoes and toss to coat them evenly. If using, add the cheese and toss the vegetable mixture once more before serving.
From 'The Covenant Kitchen'
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