Recipe: Summery Israeli Tomato Salad

For brunch one day this weekend (Saturday I believe) Bobby and I headed uptown to Effy’s Cafe up on 3rd Ave and 92nd Street. We’d been there once before and I missed out on their delicious omelettes. I got one this time. But this post is not about the omelette – it’s about the Israeli salad that comes with the omelette.

Bonus points for this salad:

• vegetarian and vegan
• organic, seasonal, and local (all the ingredients are from my farmers’ market)
• cooling (we’re having a heat wave here!)
• delicious 😀

Fresh and Crunchy Summery Israeli Tomato Cucumber Salad

Ingredients

• 2 medium/large organic tomatoes, chopped
• 3 small cucumbers, chopped
• 1/2 of a large red pepper, chopped
• red onion, chopped (optional)
• olive oil
• lemon juice
• salt and pepper

Method

1. Mix everything together.
2. Add more olive oil, lemon juice, and salt & pepper, to taste.
3. Eat and enjoy. Stay cool this summer.

Exercise of the day: 10 Minute Solution – Fat Blasting Dance Mix (first 3 10-minute sections) (instructor is Jennifer Galardi). Walk home from work (1.4 miles) (this didn’t happen yet).

I am still looking for guest posters for while I’m away on my honeymoon – email me or leave a comment. I will take any posts that you can tie back to marriage/relationships, honeymooning/travel (we’re going to Maui), etc… I’m definitely open to suggestions. I have some great ones so far.

What’s your favorite thing to eat when it’s hot out? I like fruit and salad!