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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/36662/full/36662/in-tel-aviv-or-palo-alto-salads-help-beat-the-heat/ <br /><br /> <b>In Tel Aviv or Palo Alto, salads help beat the heat</b> <br /> Friday, July 22, 2005 | by louise fiszer <br /><br /><p>In a recent phone conversation, my sister-in-law, who lives in Tel Aviv, complained that this is the hottest and most humid July ever. (This weather report is a predictable annual event.)<br /><br /> I remember those steamy summer days in Israel only too well. A morning dip in the Mediterranean followed by a light breakfast always seemed to be a restorative solution for some, while others headed for a picnic under the Jerusalem pines. Everybody has their own remedy to deal with the heat and keeping cool but the kitchen solution seems to be universal.<br /><br /> Today air-conditioned restaurants in Tel Aviv are a cooling respite from the heat, serving what Israeli cuisine does best: refreshing, fresh salads that are perfect warm-weather fare. Given the abundance of fruits and vegetables, it’s a no-brainer to turn them into palate- and eye-pleasing dishes. For example, the classic Kibbutz Salad, with ripe sweet tomatoes, crisp cucumbers and pungent onions, is a delicious combination that can be altered with the addition of a few simple ingredients to make a sumptuous summer supper.<br /><br /> <br /><br /><br /> <b>Kibbutz Salad   |</b>  Serves 6<br /><br /> <p>1 red bell pepper, diced<br />1 orange bell pepper, diced<br />2 tomatoes, seeded and diced<br />1 onion, chopped<br />1 cucumber, peeled, seeded and diced<br />1/4 cup fresh lemon juice<br />4 Tbs. olive oil<br />salt and pepper</p><p><br /><br /><br /> In a large bowl combine all ingredients. Taste for salt and pepper.<br /><br /><br /> <br /><br /><br /><br /> <b>Israeli Couscous Salad   |</b>  Serves 4<br /><br /> </p><p>2 cups cooked Israeli couscous<br />1 tomato, chopped<br />1 red bell pepper, diced<br />1 cup canned chickpeas, drained and rinsed<br />2 green onions, chopped<br />1/2 cup pitted black olives, halved<br />1 tsp. extra-virgin olive oil<br />1 Tbs. fresh lemon juice<br />1 Tbs. chopped fresh basil<br />lettuce leaves</p><p><br /><br /><br /> Combine the couscous, tomato, pepper, chickpeas, green onions, olives, oil, lemon juice and basil in a bowl. Toss, and serve on a bed of lettuce. <br /><br /><br /> <br /><br /><br /><br /> <b>Fatoush (Lebanese Pita Salad)  |</b>  Serves 4<br /><br /> </p><p>1 head Romaine lettuce, torn into small pieces<br />3 large ripe tomatoes, seeded and coarsely chopped<br />1 large red onion, diced<br />2 small cucumbers, peeled, seeded and diced<br />4 radishes, sliced<br />1 cup chopped fresh parsley <br />2 loaves 6-inch pita bread, toasted and torn into bite-size pieces<br />pinch of salt<br />pinch of black pepper<br />1 Tbs. zatar (optional) <br />juice of 2 fresh lemons <br />3 Tbs. olive oil <br />6 oz. feta cheese, crumbled</p><p><br /><br /><br /> Place vegetables and pita in a salad bowl. Add lemon juice into bowl. Add salt and pepper to taste. Add zatar and olive oil; mix gently. Sprinkle with cheese and serve.<br /><br /><br /> <br /><br /><br /><br /> <b>Chicken-Peach Salad   |</b>  Serves 4<br /><br /> </p><p>1/4 cup fresh lemon juice<br />1/4 cup peach preserves<br />1 garlic clove, minced<br />1 1/2 tsp. Dijon mustard<br />1/4 cup mayonnaise<br />Salt and pepper to taste<br />2 ripe, firm peaches, diced<br />2 cups cooked chicken, diced<br />1/2 red onion, diced<br />1 medium cucumber, peeled, seeded and diced<br />6 cups mixed greens</p><p><br /><br /><br /> To make dressing, combine first six ingredients. Season with salt and pepper. In a bowl, toss dressing with the next 4 ingredients. For each serving, place a handful of mixed greens on a plate. Top with chicken and peach salad mixture. <br /><br /><br /> <br /><br /><br /><br /> <b>Louise Fiszer</b> is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to <a href="mailto:loufiszer@aol.com"><a href="mailto:loufiszer@aol.com">loufiszer@aol.com</a></a>.</p> <p> </p>

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