Jerusalem Water Salad

Step 1

1 In a large glass bowl, combine the tomatoes, cucumber, scallions, bell pepper and radishes

Step 2

2 Use the flat side of a knife to smash the garlic, then crush and work it into almost a paste; add to the bowl

Step 3

3 Add half of the water; stir until well incorporated; cover and refrigerate for 15 minutes

Step 4

4 Just before serving, squeeze the lemon into the bowl, then stir in the remaining 1/2 cup of water, the salt and pepper

Step 5

5 Taste and add more salt or pepper, if needed

Step 6

6 Divide between wide, shallow bowls; eat while it’s fairly chilled