Classic Israeli Chopped Salad

Chop the vegetables into similar-sized pieces so every forkful gets a bit of everything. Bring this bright, herby salad to the table alongside grilled chicken or warm pita.

The Stuff:

• 1 Lemon, halved
• 4 Ripe tomatoes
• 1 Large English cucumber, diced (or 4 Israeli or Persian style cucumbers)
• 1 Red onion, finely diced
• 1 Sweet pepper, diced
• 1 Clove garlic, crushed and chopped
• 1 Jalapeño, seeded and diced (optional)
• 4 Tablespoons cilantro, chopped
• 4 Tablespoons parsley, chopped
• 4 Tablespoons mint, chopped
• 3 Tablespoons good olive oil
• 1 Tablespoon Never Not Eating Sumac S&P
• Never Not Eating Za’atar and salt and pepper to taste

The Method:

1. Peel the rind off the lemon and slice it into fine strips, and add to a mixing bowl.
2. Squeeze half of the lemon into the bowl, and with the other half, remove the pith and chop, adding to the bowl.
3. Add the vegetables and herbs and toss well with the olive oil.
4. Season with and adjust as needed to your personal taste.
5. Serve immediately.