cookIsraeli Chopped Salad

Janna Gur, author of The Book of New Israeli Food (Schocken, 2008), uses sumac and cinnamon to heighten the flavors of this Israeli staple. From: Saveur SERVES 8-10

¼ cup minced cilantro
¼ cup minced mint
¼ cup minced parsley
2 tsp. ground sumac
1 tsp. ground cinnamon
½ cup olive oil
6 scallions, thinly sliced
4 cloves garlic
4 medium ripe tomatoes, cored, seeded, and minced
3 medium cucumbers, seeded and minced
2 serrano chiles, stemmed, seeded, and minced
1 red bell pepper, stemmed, seeded, and minced
1 large white onion, minced
Juice and zest of 3 lemons
Kosher salt and freshly ground black pepper, to taste

Mix all the ingredients in a bowl. Let sit 20 minutes before serving.

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