Israeli Salad

    • Prep Time
    • 10 mins
    • Yield
    • 1 large bowl
    • Difficulty Level

Israeli salad is described as the “most well known dish of Israel.”

Israeli salad is usually made of tomatoes, cucumbers, onions and parsley, and dressed with fresh lemon juice, olive oil and black pepper. This process produces a refreshing dressing that the veggies make themselves.

Usually the cucumbers are not peeled, but they can be if you have picky eaters. The key to this salad is to use very fresh vegetables and chop them as finely as possible. Apparently, the ability to chop tomatoes and cucumbers perfectly is considered a mark of status among many kibbutz cooks.

Variations include the addition of grated carrot, finely shredded cabbage, sliced radish, fennel, spring onions, green or red peppers, chives, and other herbs such as mint, za’atar or sumac.

Nothing is better than all these fresh veggies together in a simple dressing that enhances their natural, delicious flavors. This is my family’s favorite salad and we make it as a side with every meal we have. Try some today!

Rate Recipe

29 Ratings

Ingredients

  • 2 medium tomatoes
  • 1 English or Israeli cucumber
  • 1/2 medium red onion
  • 4 scallions
  • 3 tbsp fresh, flat-leaf parsley
  • juice of half a lemon
  • 2-3 tbsp olive oil
  • salt and pepper to taste

Instructions

  • 1. Cut tomatoes, cucumbers and onion into bite-sized cubes.
  • 2. Finely slice scallions and mince fresh parsley.
  • 3. Mix vegetables and spices with lemon juice and olive oil. Serve immediately.

Instructions

  • 1. Cut tomatoes, cucumbers and onion into bite-sized cubes.
  • 2. Finely slice scallions and mince fresh parsley.
  • 3. Mix vegetables and spices with lemon juice and olive oil. Serve immediately.

Rate this recipe

  • 29 people rated this recipe

  • Average Rating

    (3.8 / 5)


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