Salads | Classic Israeli Salad
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
Classic Israeli Salad
P | VEG | V | GF Serves 4 to 8, depending on the rest of the menu This classic Israeli salad is a canvas for creativity. One friend always adds carrots and corn; avocado or radishes are also common additions. Sometimes I add a hard-boiled egg to make a full meal. Add anything you like; it’s the small, consistent size of the chop that is the hallmark of an Israeli salad. It’s best eaten the day it’s made and never refrigerated. You can turn leftover salad into Gazpacho. Throw it all in a blender with finely diced jalapeno, some tomato juice (or a small can of chopped tomatoes, and a squeeze of fresh lime juice. Click here to print. |
Ingredients for Salad
1 large tomato 1 medium cucumber, peeled and seeded 1 bell pepper, any color 1 small onion 2-3 TBSP parsley, chopped Ingredients for Dressing Juice of 1/2 lemon 1-2 TBSP extra virgin olive oil Kosher salt & pepper Directions
Chop all vegetables to the same size - about ½ inch dice. Toss together.
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