A Land Flowing with Milk and Honey

Posted by on Apr 2, 2014 in Salad, Special Occasion | 0 comments

Passover is a Jewish memorial feast of great rejoicing to celebrate the deliverance of the Israelites’ from their bondage in Egypt.  The Seder meal is accompanied by narrative, and prayers placed throughout the dinner.  Many Christians celebrate the Passover Seder in connection with Lent and Easter not only in a common spirit of gratitude for our own Jewish heritage, but Jesus’ Last Supper table with the disciples.  Ritual food steeped in tradition symbolizes the story of the flight of the Hebrews.  Seder menus may have evolved in modern times to embrace new lighter and more colorful tastes—with honor and love for the ritual and classics.








This year a nontraditional salad is part of the menu reminiscent of the foods MP and I enjoyed in Israel-- a land of cucumbers and tomatoes.

Because the ingredients are, humble and few, use the best ones available.  These tomatoes are the winter salad variety grown in Carlsbad, California.  I get them from Chris at the Thursday Farmers' Market (Costa Mesa Fairgrounds) or Saturdays at the University Marketplace, Irvine.








Begin by peeling strips from the cucumber lengthwise before slicing.  This is the small thin -skinned Turkish variety.








Sprinkle the cucumbers with salt and refrigerate at least 30 minutes; then drain and add 3 tablespoons of the dressing.








Likewise cut the tomatoes into wedges and sprinkle with salt to drain (do not refrigerate tomatoes).








Prepare the dressing.








Dijon, garlic, and capers are crushed to combine.








Whisk in fresh lemon juice and then, the olive oil








one tablespoon at a time; adjust seasonings.

Just before serving, add the drained tomatoes with the sliced cucumbers; add torn mint leaves to the vegetables. Tumble the salad onto a platter and pour remaining dressing over all.  Top with crumbles of Feta.







Enjoy this salad during the Passover and Easter holidays and it makes a great potluck dish all summer long.


Israeli Tomato and Cucumber Salad with Feta and Lemon Vinaigrette


  • Salad:
  • 1 pound small Turkish cucumbers (about 4), sliced
  • 1 pound medium tomatoes (about four), cut into wedges
  • 3-4 ounces crumbled Feta cheese,
  • Fresh mint, to taste
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 1 Tablespoon capers, drained
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/8 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground pepper (to taste)


  1. Prepare cucumbers by peeling wide lengthwise strips alternately leaving some green parts. Slice the cucumbers into a bowl and salt them. Chill the cucumbers for at least 30 minutes. In the same way, cut the tomatoes into wedges and salt them. Let the tomatoes stand at room temperature. This step allows the vegetables to release juices.
  2. Meanwhile, add the garlic, Dijon, and capers to a small bowl. Crush the capers into the Dijon; add the lemon juice and slowly whisk in the oil in a steady stream until emulsified. Adjust the seasonings to taste.
  3. Drain the cucumbers and toss with some of the dressing. Drain the tomatoes and combine with the cucumbers. Toss the vegetables with 3-4 tablespoons fresh torn mint leaves (to taste). Place the salad on a serving platter and drizzle with remaining dressing. Garnish with Feta.
  4. Serves 6-8
  5. © Copyright 2014 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/





Leave a Reply

Your email address will not be published. Required fields are marked *