Big Colorful Summer Salad

My dad is visiting from Jerusalem, and inspired by the salads that he loves to eat on a daily basis, I whipped this up as a main component for a light summer dinner. Along with the salad, I served smoked salmon and turmeric spiced basmati rice. The cool bright vegetables were a perfect compliment to the smoky salmon and aromatic rice.

I don't want to be misleading. This isn't an Israeli salad. For one, most Israeli salads are made up of a combination of tomatoes, cucumbers, onions, and olive oil. Traditionally, these salads don't have lettuce, but in this case, I had a beautiful head of red leaf lettuce, and I wanted to include it to make the salad a more substantial dinnertime dish. Also, dressing for Israeli salads are super simple, and this salad includes a Dijon based vinaigrette. This salad is inspired-by, not in-the-tradition-of.

Those bright magenta things are thin slices of watermelon radish. Watermelon radish tastes similar to regular radish, but has a subtle sweetness to it. They are delicious and gorgeous and I love when they are in season. I found these at my local supermarket, but usually I spot them at the Hollywood Farmers' Market. 

The point is, for this salad you can throw in all kinds of chopped veggies on top of crisp lettuce. Think: big, colorful, and well-dressed.

Big Colorful Summer Salad
Serves 4-6

for the salad-
1 medium head red leaf lettuce, chopped
2 medium tomatoes, diced
2 small persian cucumbers, diced
1 small red bell pepper, diced
3-4 red radishes, sliced thin
1 watermelon radish, peeled and sliced thin
2-3 scallions, sliced thin
1 generous bunch of dill, roughly chopped

for the dressing-
2 heaping teaspoons good quality Dijon
juice of 1/2 a large lemon (or a whole lemon depending on its size)
1 small garlic clove, finely minced (or you can use a press)
1/3 cup olive oil
1/2 teaspoon oregano
Drop of honey
pinch of salt and pepper

Wash and dice all of your veggies and herbs. Add them to a large salad bowl.

Whisk together all of the dressing ingredients (or put them in a mason jar with a tight lid and shake it up). Taste the dressing. Add more lemon, dijon, honey, oil or salt. Dressings are all about finding the balance YOU like. Ingredients differ in terms of flavor, and proportions may have to be adjusted. Dip a piece of lettuce into the dressing if you need a better idea of how it will taste on the salad. 

Right before serving, sprinkle salt over the salad and toss. Then add the dressing to the salad. Toss until all the components are evenly coated. 

You can add crumbled feta or grilled chicken to make a meal out of the salad itself.