But michoteta is actually a mixed salad that is known throughout much of the Middle East.
A venerable salad, praises the michoteta, author of Olive Trees And Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around The World.
Michoteta reflects a diversity of colors, flavors and textures. Each Jewish community in the Middle East developed its own version, with vegetables and spices adapted to local tastes. The basic version, made with cucumbers, tomatoes and red onion, is now so popular in Israel that it is known as the Israeli salad. This salad is a ubiquitous part of most meals, both at home and in restaurants.
By now, this mixed vegetable salad consists of almost any combination of diced bell peppers, radishes, carrots, celery and avocado. The hallmark of this salad is that all the vegetables are cut to the same size.
Ingredients:
- a cucumber cut into cubes
- a finely chopped half red onion
- 100 to 200 grams of feta
- extra virgin olive oil
- the juice of a lemon
- black pepper
- decorate with mint or dill
Preparation:
- Cut all ingredients into cubes of approximately the same size. Usually a 'cubic centimeter' is chosen.
- The feta, unlike the well-known Greek salad, must be diluted with a teaspoon of water and mashed with a fork into a mush. This can then be spread over the salad of mixed vegetables.
- Incidentally, it is reported with some conviction that you should use the traditional feta, made from goat and/or sheep cheese, for this salad. You may also not use the preserved feta ( Formaggio sott'olio ).
- Mix all ingredients in a bowl or dish. Sprinkle this salad generously with extra virgin olive oil. Serve with flat bread as a side dish or snack. At most slightly chilled, but not refrigerator cold.
