Aug 3, 2016 By Shereen Pavlides for The 1 min read

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Shereen Pavlides with Israeli Salad.

Dave Garrett

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This Israeli Salad features fresh cucumbers, tomatoes, peppers and cilantro.

Dave Garrett

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For this week’s Cook This, chef Shereen Pavlides makes Israeli Salad.

Israeli Salad

2 ripe tomatoes (13-14 ounces total), cored, 1/2-inch dice (2 cups) 

1 English cucumber, peeled, 1/2-inch dice (2 cups) 

1 1/2 cups roughly chopped Italian parsley 

3 tablespoons good quality extra virgin olive oil

zest and juice of 1 freshly squeezed small lemon (2 tablespoons) 

kosher salt/fresh finely ground black pepper

fresh baked baguette 

Maldon sea salt – to garnish

Add tomatoes, cucumbers, parsley, extra virgin olive oil, lemon zest and juice into a large bowl. Season with 1 1/2 teaspoons salt and 8-10 turns on the pepper mill. Toss well. Serve in a medium-sized, wide shallow bowl or medium rimmed platter, alongside sliced baguette for dipping. Garnish with Maldon salt. 

Yield: 3 1/2 cups Serves: 4