Recipes

Recipes: Israeli Salad

(Clockwise) Israeli salad served with sour cream and challah bread. Image credit: Tal

Israeli salad/Israeli vegetable salad or salat yerakot yisra’eli has become one of my favorite dishes. I often eat Israeli salad, served with sour cream and challah bread, as part of breakfast or a light supper in the evenings. Israeli salad actually has Arab origins. It consists primarily of diced tomatoes, cucumbers and parsley, mixed with olive oil, lemon/lime juice and kosher salt. Other ingredients may be added such as diced red onions, bell peppers, and chili peppers. Some even add black or cayenne pepper to the mix. Ingredients vary among different groups of peoples. Add ingredients to and season your salad to taste. The following is my recipe for Israeli salad:

Ingredients: Serves 4 to 6

  • 3 cups of diced tomatoes (about 3 slicer tomatoes)
  • 3 cups of diced cucumbers (about 2 regular cucumbers)
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of diced red onions
  • 2 tablespoons of olive oil
  • 2 teaspoons of lemon/lime juice
  • 1 teaspoon of kosher salt

Combine tomatoes, cucumbers, parsley, and red onions in a large bowl and toss. Add olive oil, lemon/lime juice and kosher salt. Toss until all ingredients are well-combined and serve.

Israeli salad is usually served with za’ataryogurt, sumac or tahini. I like to eat mine with sour cream. Enjoy!

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