This salad is not only perfect for Tu B’shvat but also inspired by my recent trip to Israel. I was amazed at how delicious the food was (I really don’t remember this from my last trip). Each restaurant used ingredients that are common to Israel in unique and beautiful ways. Even the foods that are so familiar and simple like Israeli salad seemed more interesting this time with spicy tahini dressing (I’m still working on recreating that one!).
4 Persian cucumbers, sliced
8 cherry tomatoes, halved
½ cup roasted red peppers, sliced
¼ cup chopped dates
¼ cup sliced fennel
6 cups arugula lettuce, or other lettuce of choice
½ cup chopped walnuts, toasted
¼ cup chopped pistachios, toasted
¼ cup craisins or dried cherries
1 tablespoon honey
1 tablespoon lemon juice
3 tablespoons red wine vinegar
½ teaspoon oregano
½ teaspoon kosher salt
¼ teaspoon pepper
2/3 cup canola oil
For the dressing, whisk together the honey, lemon juice, red wine vinegar, oregano, salt and pepper. While whisking pour the oil in a stream until emulsified. Set aside until ready to use.
For the salad, toss the cucumbers, tomatoes, red peppers, dates, fennel and arugula well. Add dressing and toss to coat. Top with walnuts, pistachios, and craisins.