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The Israelis grow an assortment of flavorful summer yellow squashes and zucchini that are served with herb-flavored dressings. This salad is good with grilled chicken or cold roast poultry.
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| What You Need: |
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2 medium-sized yellow squashes, washed, trimmed, and cut into ¼-inch slices
2 medium-sized zucchini, washed, trimmed, and cut into ¼-inch slices
Salt
2 large tomatoes, peeled and sliced
2 large green peppers, cleaned and cut into slivers
1 large onion, peeled and chopped
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
Pepper to taste
2 tablespoons chopped fresh mint or dill
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| How To Cook: |
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1. Cook squashes and zucchini together in a little salted boiling water in a large saucepan, covered, until just tender, about 5 minutes.
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2. Drain and spoon into a serving dish; cool.
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3. Add tomatoes, peppers, and onion, and mix well.
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4. Combine oil, lemon juice, garlic, salt, and pepper, and pour over vegetables.
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5. Mix well and refrigerate 1 to 2 hours to blend flavors.
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6. Serve sprinkled with mint or dill.
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