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Tomato Salad


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Tomato Salad


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Tomato Salad

This salad is delightfully fragrant, colorful and refreshing. If you must make it ahead of time, make it without the tomatoes (up to two days ahead), then add the tomatoes before serving. Please do not use grape or vine tomatoes, as they are too juicy and not meaty enough for this dish, and save them for other salad dishes.


  • Prep Time : 10 min
  • Ready Time : 10 min




  • 6-8 plum tomatoes, or 3 beefsteak tomatoes, seeds and juice discarded, cut in small dice
  • 1/2 small red onion, minced
  • 6-8 sprigs flat-leaf parsley, minced
  • 1 small dill pickle, minced
  • 1/4 cup pitted green olives, rinsed and minced
  • 2 hot pickled peppers, chopped (optional)
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • Salt and pepper to taste


Place all ingredients in a bowl, and mix.
Serve at room temperature.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now

About Levana Kirschenbaum


Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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