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Recipe Collection

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Prep time: 10 minutes

Cook time: None

Yield: 8 servings

From Michele Amira: Much like Chef Rossi’s Israeli salad, she is bold, raw and full of flavor. Chef Rossi (yes, she only has one name) has been the food writer of the “Eat Me” column for Bust magazine since 1998, hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This,” now in its twelfth season, has been featured on Food Network and NPR and is a popular blogger for the Huffington Post. As the owner and executive chef of The Raging Skillet, a cutting-edge catering company known for breaking any and all rules, she has a swag all her own of doing it her way. The New York Times called The Raging Skillet “a new breed of rebel anti-caterer.”


  • 1 pound Persian (Kirby) cucumbers (if you can’t find them, use English cucumbers)
  • 1 pound medium ripe plum tomatoes (or any other kind of ripe, good tomatoes)
  • ½ bunch parsley, finely chopped
  • 1 small red onion, minced
  • Generous drizzle of good-quality olive oil
  • Few squeezes of lemon juice
  • Salt and freshly ground white or black pepper to taste


  • Dice cucumbers and tomatoes. Combine in a bowl. Add chopped parsley and onion. Toss the whole shebang in just enough olive oil to cover and then a few generous drizzles of fresh lemon juice. Season with salt and pepper. Some folks like to add chopped mint, cilantro and diced red bell pepper. Do what makes you happy. Then invite me over.

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