This twist on a classic Israeli salad, in which Asian pear stands in for tomatoes, is a refreshing counterpart to the warm, spicy chicken (see page 46 for recipe) that Michael Solomonov serves it with. Sumac-flavored onions add tang to balance the sweet fruit. If you like, you can also substitute 2 mangoes, peeled, pitted, and cut into 1/4-inch cubes, for the Asian pears.
Featured in: Eating Israel with Michael Solomonov
Yield: serves 4-6
Time: 35 minutes
- <sup>1</sup>⁄<sub>2</sub> medium red onion, thinly sliced
- 1 tsp. red wine vinegar
- 1 <sup>1</sup>⁄<sub>4</sub> tsp. ground sumac
- 2 Asian pears (about 1 1/2 lbs.), peeled, quartered, cored, and cut into 1/4-inch cubes
- 1 large cucumber (about 12 oz.), trimmed and cut into 1/4-inch cubes
- 3 tbsp. roughly chopped mint
- 3 tbsp. olive oil
- 2 tsp. lemon juice
- In a small bowl, toss the onion with the vinegar, 1⁄4 teaspoon salt, and sumac and let stand for 15 minutes. In a medium bowl, combine the Asian pears and cucumber with the remaining 1 teaspoon salt, the mint, olive oil, and lemon juice. Add half the onion to the salad and stir to combine. Spoon the salad into a serving bowl and garnish with the remaining onion.
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