Soupy salad or saladlike soup? Let’s call the whole thing virtuous, as in, the feeling you’ll get from enjoying something fresh and light.
The total recipe time for Jerusalem Water Salad includes 15 minutes in the refrigerator, which gives the soup time to develop flavor. The chopping-challenged might take longer to make it, but anyone with basic knife skills and a sharpened knife should be able to make it quickly.
Serve with warm goat cheese crostini or avocado toast and you’ll really feel virtuous.
Jerusalem Water Salad
Adapted from “Honey & Co.: The Cookbook,” by Itamar Srulovich and Sarit Packer (Little, Brown, 2014).
2 small, firm tomatoes
1 small cucumber
2 green onions
1 medium red bell pepper or 1/2 red and 1/2 yellow
About 10 small red radishes or 5 French breakfast radishes
1 clove garlic
Scant 1 cup water
1/2 large lemon
1/2 teaspoon kosher salt
Pinch freshly ground black pepper or Aleppo pepper
Seed the tomatoes, then cut them into small dice and transfer to a large glass bowl. Cut the cucumber, green onions, bell pepper and radishes into small dice, adding them to the bowl as you work.
Use the flat side of a knife to smash the garlic, then crush and work it into almost a paste; add to the bowl. Add half of the water; stir until well incorporated; cover and refrigerate 15 minutes.
Just before serving, squeeze the lemon’s juice into the bowl, then stir in the remaining 1/2 cup water, salt and pepper. Divide between wide, shallow bowls; eat while it’s fairly chilled.
Per serving: 50 calories, 2 g protein, 11 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 310 mg sodium, 4 g dietary fiber, 6 g sugar
Yield: 2 servings.
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