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A SUCCULENT MEDITERRANEAN SALAD
By Dana Jacobi
Compliments of the American Institute for Cancer Research

Until the gourmet food revolution of the 1960's, dinners in many American homes were accompanied by a leaf of iceberg lettuce, a pallid tomato wedge, a single green pepper ring and a slice of pale cucumber, all doused in thick, salmon-pink dressing. Then Julia Child introduced us to leafy mixed green salad glistening with mustard-zinged French vinaigrette. Eventually a procession of foreign salads followed, culminating in mesclun, the blend of supposedly tender, wild and young greens which has become ubiquitous.

One exotic choice, however – a chunky, chopped or sliced salad known by many names (salati horiatiki in Greece; çoban salatsi in Turkey; salata khodia in Arab countries) – remains under-appreciated. At its base lie chopped tomatoes, cucumber, green pepper and onions, all sparkling with lemon juice and olive oil. Other versions of this salad may include radishes, parsley, mint, dill, tart-tasting, fleshy leafed purslane, dandelion or other wild greens, lettuce and scallions. In Lebanon and Syria, where cubed bread or torn pita are added, it becomes fattoush.

These colorful salads are served every day along the Mediterranean coast. At breakfast they may accompany thick yogurt, at lunchtime, they may be tucked into a pita with crusty, hot falafel, and make a bed for wood-grilled sis kebap at dinner.

Heavenly when made with sun-warmed tomatoes and vegetables just-picked from the garden, this salad remains remarkably enjoyable when only the pallid produce of winter, or the most mediocre vegetables, are available.

The interplay of sensations in this chopped salad makes it easy to consume a cup or more, putting you well on your way to five-a-day while providing a rich combination of anti-oxidants, fiber and vitamins.

Chopped Mediterranean Salad

2 medium tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1/2 cucumber, seeded and chopped
2 scallions, white and green, chopped
2 tbsp chopped fresh mint (optional)
1 1/2 tbsp chopped flat leaf parsley
1 tbsp fresh lemon juice
1 tsp extra virgin olive oil
salt and freshly ground pepper

In a bowl, combine the tomatoes, pepper, cucumber, scallions, mint and parsley. Add the lemon juice and oil. Toss to blend. Season to taste with salt and pepper. Serve within 1 hour.

Makes 4 servings, each containing 34 calories and 1 gram of fat.