Shared by Jeremy Issacharoff
Shared by Jeremy Issacharoff
Chopped Salad with Pickles and Roasted Peppers
Yield: 6-8 ServingsTime: 5 minutes
Chopped Salad with Pickles and Roasted Peppers
Yield: 6-8 ServingsTime: 5 minutesFamily Journey
Aleppo, SyriaSamarkand, UzbekistanJerusalem
LondonJerusalem
This chopped salad comes from Bukharian cook and former Israeli ambassador Jeremy Issacharoff. He inherited it from his late father Avraham, who went by Abrasha, and it pairs well with the family’s osavo, a rich Bukharian dish of meat, rice, and fruit that’s topped with eggs and left to cook overnight on Shabbat.
Jeremy’s son Dean says: “My contribution to the culinary tradition is splitting the eggs open and taking the yolk out and then putting a spoon of salad inside the egg.”
Cooking notes: This recipe calls for pickles in a salt brine (not those cured in vinegar). You can buy them in cans at Middle Eastern stores or online.
Read more about Jeremy and Dean’s family in "the Bukharian dish that’s perfumed shabbats for generations" and try his recipe for osavo osavo (overnight Bukharian rice).
Ingredients
- 4-5 Persian cucumbers, finely diced
- 3-4 Roma tomatoes, finely diced
- 1 yellow pepper, finely diced
- ¼ cup finely diced red onion
- ¼ cup finely chopped scallions
- ¼ cup finely diced Middle Eastern-style pickles
- ¼ cup finely diced jarred roasted red peppers
- Kosher salt
- Freshly ground black pepper
- 4-6 tablespoons pickle brine (or to taste)
- 2-3 tablespoons neutral oil
Preparation
Step 1
In a large mixing bowl, combine the diced cucumbers, tomatoes, yellow pepper, red onion, scallions, pickled cucumbers, and roasted pepper. Season with the pickle brine, oil, salt, and pepper. Taste, adjust the seasoning as needed, and serve immediately.
