Well, mostly we didn’t, since there wasn’t any kind of celebration or event in our community. We usually do nothing on July 4th, either, so at least I’m consistent when it comes to a lack of interest in patriotism.
But I did make a delicious batch of Israeli salad that I ate throughout the day. If you’ve ever eaten Israeli salad, then you already know how to make it. It’s that easy. For those of you who have not been so fortunate – here’s a recipe.

Dice equal amounts of cucumber and ripe tomatoes (I used some Campari tomatoes which weren’t half bad for April)/Add some minced onion (white, yellow or purple is fine)/Toss in some finely chopped parsley/Squeeze in some fresh lemon juice/Drizzle some good quality extra-virgin olive oil/Sprinkle in some salt and peper
Mix together in a glass bowl (because it’s so pretty.) It’s especially delicious garnished with some crumbled sheep’s milk feta.