Israeli Salad

• I love this salad! It is simple, elegant and refreshing! It is healthy too! This salad is requested a lot at parties. I have served it as an appetizer out of cucumber cups and plated for sit down. There are so many variations but this is the perfect foundation. On a hot summer day like today toss in some chilled boiled shrimp and you are good to go! Hey...sprinkle on some feta! Add some kalamatas...you get the idea! I would double the recipe if I were you...
• 
  
• 
  
• 
  
• 
  
• Citrus Vinaigrette
• 1/2 shallot minced
• 2 tablespoons Champagne vinegar
• 1/2 cup freshly squeezed orange juice. Please use a real orange!
• 1to 2 teaspoons grape seed oil
• kosher salt to taste
• Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
• 
  
• Israeli Salad
• 6 diced persian cucumbers 
• 1 pint of grape/cherry tomatoes (heirloom are the best!) sliced in 1/2
• 1 bunch of flat leaf parsley minced
• 1/2 shallot minced
• 
  
• Toss all salad ingredients into bowl. Stir in vinaigrette. Taste. Add kosher salt and pepper to taste. Serve and enjoy!