By: Deanna Linder

I’m obsessed with limes. I have since I’ve been a little girl. There have been several hurdles in living in a place different from where I grew up, one being the lack of limes in Israel. You would think it would be lime heaven; hot weather, just like where limes thrive, like in Mexico and Thailand.

Every year, for just a few short weeks in summer you can very seldom find limes in the markets. But I have an inside source. Danya has a lime tree in here backyard. There are so many reasons why I love Danya, but this year after discovering her tree, there is just one more.

This salad is the epitome of seasonal ingredients. There is really nothing better than a good summer tomato or a mango at its ripest. Think of this salad as sort of a deconstructed salsa with a Mediterranean twist.

We would like to take this opportunity to introduce the talented Yael Frolow, a graphic designer and friend, who is behind Matkonation’s new redesign. She also worked with us on this post, to do something we’ve wanted to do for a long time but didn’t have the means to do so. Thank you Yael, for understanding and executing our vision.

You can contact Yael @ yaelaf[@] gmail [dot] com. You can check out her other work at www.yaelaf.carbonmade.com

Some tips before getting started:

-I made this a more personal salad, meant to serve about 2 people. You can make this into a family style salad by doubling the ingredients, but it’s importent to orgenuze the salad in on layer on a big plate (Jamie oliver style…)

-If you can’t find limes, lemons will do. But limes make it so much more incredible. In Israel, I noticed recently that there are limes for sale at the Farmers Market at the port.

-I used Hameiri feta cheese, which was very expensive but unlike any feta I’ve ever tasted before.

Ingredients for 2 servings:

1 large mango, peeled and thinly sliced

2 small Roma tomatoes

½ green chili pepper, thinly sliced

¼ cup good quality feta cheese, crumbled

1 lime

Olive oil

Salt

Preparation:

1. Place mango slices, Roma tomatoes and green chili pepper on a large serving plate. Top with crumbled feta.
2. Cut the lime in half and squeeze both sides onto the mango. Drizzle with olive oil and season lightly with salt. Serve cold.