Summertime Salad, Beach Trips and Lemonade

by Sarah on July 16, 2010

beach israel

Nitzanim Beach, South of Ashdod

It’s the middle of summer. Days are filled with lemonade stands, trips to the beach and ice cream that melts too fast. Hot, lazy days merge into balmy nights and the boys camp in the backyard dreaming of adventure.

Left alone, his Bedouin friends have gone home for the day

Our house has become boys’ central, with neighborhood friends walking in and staying until their parent’s argue them home. They have come to be part of the lemonade business.

After days of being ignored by almost every passerby they finally found the perfect place to sell- the local bus station. No one is going anywhere until the bus comes anyway so a curious crowd gathers around. “I’ll buy three cups for my friends”, shouts one. “I’m going to photograph you for the local newspaper”, calls another. Everyone is happy for the diversion of the lemonade stand being dragged around town on a skateboard.  The boys come back home to tell me the exciting new “We sold everything!”

What else is new? If I am not writing here, then you’ll find me on Flavors of Israel. There you can read about the best ice cream in Israel, where to buy authentic Middle Eastern dumplings, how to eat gluten free in Israel and all about Tel Aviv’s coffee culture .

With summer at its peak, tomatoes, avocadoes and peppers are in season, making this an easy and colorful salad to make.

summer salad

Bright Sunny Summer Salad

2 tomatoes cut into cubes (or two handfuls of cherry tomatoes, sliced)

2 red peppers, roasted and peeled

2 avocadoes cut into cubes

1/4 onion, finely chopped

1/2 cup fresh coriander, leaf sprigs

3 tablespoons capers

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon cumin


Roast the peppers either in the oven on broil or on the stove top. Char on all sides and transfer them to a bowl. Cover with plastic wrap and let cool. Peel the peppers. It helps to use water to rinse the sticky peel off. Remove the seeds and the stem. Slice the pepper into thin strips.

Arrange the salad:

Lay out the roasted pepper, avocado, tomatoes, onions and top with coriander and capers. Whisk together the lemon juice, olive oil, salt and cumin. Pour over the salad.

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