Quick and easy to make, this fresh salad is a tasty combination of fresh vegetables that will satisfy you at lunch or at dinner.
1 ripe medium tomato, preferably on the vine
1 small green bell pepper, seeded and chopped
1 rib celery, sliced crosswise
1 large scallion, white and green parts, chopped
1/3 cucumber, preferably unwaxed, seeded and diced
1/2 small red onion, finely chopped
1 cup prepared hummus
1 lemon, juice of 1/2 of lemon
1 salt, to taste
1 pepper , to taste
1/4 cups chopped flat-leaf parsley
4 oil-cured black olives
1. On a cutting board, vertically slice off 1 side of the tomato. Turn it 90 degrees and cut off another side. Repeat, leaving a square core. Turn the core on its side and slice off the bottom. Discard the core. Chop the remaining tomato and scoop it into a bowl, including the juice and sees. Add the bell pepper, celery, scallion, cucumber and onion.
2. For the dressing, add the hummus and lemon juice to the chopped vegetables and mix with a fork to combine. Season the salad to taste with salt and pepper. Mix in the parsley, add the olives, and serve.
Source: 12 Best Foods Cookbook, ©2005 by Dana Jacobi, Rodale Press