Israeli Tomato Salad

Serves 4


For Sumac Vinaigrette (makes 1½ cups)

  • 1½ tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 3 tsp lemon juice
  • ½ cup canola oil
  • ½ cup olive oil
  • 1 tsp toasted & ground sumac
  • salt & pepper

For Salad

  • 1 lb cherry tomatoes, halved
  • 2 small Armenian cucumbers or 1 English cucumber, sliced
  • 2 roasted red bell peppers, peeled & chopped (see "how2" for roasting instructions)
  • handful of Italian parsley leaves
  • ½ small red onion, thinly-sliced
  • ½ cup green olives, pitted & chopped (Picholine suggested)
  • ½ cup Sumac Vinaigrette (see above)
  • salt & pepper


To Roast Peppers

  1. Rotate peppers over an open flame, turning frequently with heat-proof tongs until all sides are charred, about 5 minutes
  2. Place in a bowl and cover with foil or plastic wrap and allow skins to steam, about 10 minutes
  3. Rinse under cold water to remove the charred skins
  4. Cut into wide strips and remove veins and seeds

Make Vinaigrette

  1. In a medium bowl, whisk together mustard, lemon juice and white wine vinegar. Slowly start to whisk in the oils
  2. Whisk in sumac, salt and pepper. Set aside

Assemble Salad

  1. In a large bowl, toss all salad ingredients together. Serve immediately