About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

    • Tori Avey says

      Hi Jennifer– you can make the salad a day ahead and chill it, but wait until the day you serve it to toss it with the dressing.

  1. Rachel says

    5 stars
    Just made this…beyond delicious! We are having a heck of a heat wave here in MN right now and this is the PERFECT side to have with our grilled kabobs! I’m definitely keeping this recipe on hand 🙂

  2. Margaret Teyema says

    What a nice way to stitch up an Israeli salad. I eat variations of this salad at every meal

  3. jdana says

    Years ago my sister gave me a Donvier Yogurt Cheesemaker,
    that’ I’ve enjoyed. So much so that’s it’s slightly bent out of shape now. The grooved top makes it easy to fill with a filling of your own e.g., crushed sweetened fruit, olive mix,
    whatever. You can also flavor the plain yogurt before the
    drip process and get some interesting spreads or dips.

    It may not make as much as the colander-cheesecloth method,
    but it is neater, and takes up less space in my small fridge.

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