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Shabbat Recipes
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Contributed by Eliran Sobel
Makes about 8 servings

Ingredients:

• 4 roma tomatoes
• 4 Persian cucumbers (the mini ones that usually come in a 6-pack at the store)
• 3.5 Tablespoons olive oil (I usually use 4.5 Tablespoons tahini to make it oil-free)
• 1 Tablespoon lemon juice, or to taste
• ½ Tablespoon za‘atar seasoning, or to taste
• ¼ teaspoon plus a pinch salt, or to taste

Directions:

1. Wash and dice the tomatoes and cucumbers (I leave the skins on, but you can peel them, too) into a large bowl or container.
2. Add the other ingredients and mix.
3. Taste, and adjust seasoning as needed.
4. If you want to be fancy, you can add add parsley, cilantro, and/or red onions as garnish, but I just like to keep it simple.
5. Refrigerate and serve very cold.