IF A CHOPPED SALAD sounds like a sad, unsatisfying desk lunch, read on.
The final Slow Food Fast recipe from chef Mike Solomonov brings new oomph to the classic Israeli salad of chopped tomatoes and cucumbers with the addition of olives, peppers, roasted chickpeas, bagel chips and feta cheese.
“This you actually eat as a meal,” Mr. Solomonov said.
“In America they may call this an Israeli salad; in Israel it’s mostly called an Arabic salad,” he said.
“With the bagel chips, it’s a bit like a fattoush.” Tart sumac and za’atar, the fragrant blend of dried herbs and sesame seeds, give it punch.