by Monita Buchwald

Ingredients:

4 plum tomatoes fine dice
1 cucumber fine dice
4 scallions (white and green) finely minced
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste

Directions:

Cut the vegetables and toss together. Set aside.

To Serve
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad with lemon juice, olive oil salt and pepper.
4. Garnish the baba ganoush with olive oil, and paprika.
5. Fill two halves of pita bread with Israeli salad 4 falafel balls each and drizzle with dill humus. Serve four pita quarters on the side with additional humus and the baba ganoush.