AUTHENTIC ISRAELI SALAD IN 5 MINUTES!!!

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All right. So, let’s make uh let’s make some supper. I think supper sounds good to me. I’m start by making a little Israeli salad. So, we’ll take these green onions. Just toss those in the sink. I’ll clean them out of the sink later. I don’t usually like to run things down disposal if I have to. This will plug in here. Fine. Cut this up pieces. [Music] of the tomatoes. And if I cut the end up for something, do I like that little end [Applause] there? It’s kind of a textural thing. I don’t like it. [Music] this. I’m really [Music] Nice thin [Applause] slices from there. some [Music] garlic. I just want to get a little close out of here. So, smoosh that away. Get this stuff out of here. [Music] Break the peel off. This whole thing [Music] that some lemon [Music] juice. Full on lemon juice. Really like lemon in this. Like the acid a lot. Want the punchiness of a Tunisian olive oil. There’s a lot in there. some salt. So, let’s grind some salt in [Applause] [Music] here. Push this on just right. Shake it. [Music] Let’s try a bite. M. Need salt. Need salt. [Music] Looks like a lot of salt, but not doing the extra salt that you add. That is good. [Music] This a delicious Israeli [Music] salad. All right, so now I’m just eating a piece of Swiss cheese while I’m like my Reuben cooks. I lots of Reuben. Has a separate video showing that. But this Israeli salad is so good. This piece of Swiss cheese I’m nibbling on. But it’s so good. I think it might be the best I’ve ever made. It’s really [Music] acidic. It’s not vinegar, but it’s lemon juice. And the garlic just punches you right in the mouth in the best way. Cuz when you have the lemon juice and garlic at the same time, you get all the garlic flavor without having garlic plunk in your mouth left over afterwards. Just that’s so good.