Ingredients
8 very ripe local tomatoes
1 sweet onion
2 cloves garlic
1 jalapeno pepper
1 bunch cilantro
salt
pepper
lime
4 chicken breasts
variety of lettuce
extra virgin olive oil
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Chop tomatoes. Peel onion and chop finely. Smash garlic and mince. Wash, seed and finely dice jalapeno pepper. Coarsely chop cilantro. Mix all these ingredients together. Add salt and pepper to taste. Zest the lime and set aside. Cut lime in half and add the lime juice to the salsa mixture. Place the salsa in the refrigerator. Meanwhile, salt and pepper the chicken. Grill for 5-7 minutes per side. When chicken has cooked, slice on the diagonal. Place a bed of lettuce on each serving plate. Top with a generous portion of salsa and fan chicken breasts. Garnish with lime zest and serve with olive oil.
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta