This dish encompasses many of the flavors I remember growing up with in Israel. I also remember experimenting with many of these ingredients when I began making meals for my family members starting when I was ten years old.
Easy to make, this is a great first course or side dish. For the bread, I used two store-bought pitas that I toasted earlier in the day so they stayed crisp. This salad should be assembled right before eating so the bread doesn’t get too soggy. Submitted by Paula Shoyer