Classic Israeli Salad Recipes

CLASSIC ISRAELI SALAD (PAREVE)

Classic Israeli Salad (Pareve) image

An easy, vegan recipe for classic Israeli salad, made with diced tomatoes, cucumbers, and bell peppers, simply tossed with olive oil, lemon juice, and salt.

Provided by Giora Shimoni

Categories Side Dish Lunch Dinner Salad

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

3 medium tomatoes, cored, seeded, and cut into 1/4-inch dice
3 Persian cucumbers, or 1 large English cucumber, cut into 1/4-inch dice
1 red bell pepper, cored and chopped into 1/4-inch dice
3 scallions, trimmed, white and light green parts thinly sliced into rounds
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice, from about 1 large lemon
Sea salt, or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.

Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ISRAELI SALAD

Israeli Salad image

Fresh ingredients add bold flavors to this simple, no-cook salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Steps:

Combine all ingredients together in a large bowl and season with salt and pepper to taste.

CLASSIC ISRAELI SALAD

Classic Israeli Salad image

Entered for safe-keeping. From June 2012 Vegetarian Times. Served at Israeli brunches, lunch and dinner. Some top it with feta and olives, or add tahini sauce.

Provided by KateL

Categories Peppers

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups roma tomatoes, diced (4 tomatoes)
1 1/3 cups Persian cucumbers (2 cucumbers) or 1 1/3 cups English cucumbers (1/2 cucumber)
2/3 cup yellow bell pepper, diced (1/2 pepper)
2/3 cup Italian parsley, chopped
3 tablespoons green onions, chopped
2 teaspoons olive oil
2 teaspoons lemon juice
salt and pepper, to taste (optional)

Steps:

Toss together all ingredients in a large bowl. Season with salt and pepper, if desired.

Nutrition Facts : Calories 41.7, Fat 2.5, SaturatedFat 0.3, Sodium 10.9, Carbohydrate 4.6, Fiber 1.5, Sugar 2.6, Protein 1.2

ISRAELI SALAD

Israeli Salad image

Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.

Provided by Maslow

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 11

Ingredients

6 cucumbers, diced
4 roma (plum) tomatoes, seeded and diced
5 green onions, sliced
1 red bell pepper, seeded and diced
⅓ cup chopped garlic
1 cup chopped fresh parsley
½ cup minced fresh mint leaves
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 18.4 g, Fat 22.3 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 1415.3 mg, Sugar 7 g

CLASSIC ISRAELI-STYLE POTATO SALAD

Classic Israeli-Style Potato Salad image

This is the best potato salad I've ever eaten. Everyone who has tasted it, converts to make this one as their standard. I'm surprised nobody has posted the same recipe. Key is to cut into a nice 1/2inch dice. I serve this at every major holiday and occasion. Time posted is your chopping time.

Provided by AniSarit

Categories Healthy

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

8 medium desiree potatoes, unpeeled, diced to 1/2 inch size, baked in the oven
8 hard-boiled eggs
4 carrots, diced and boiled
1 (15 ounce) can green peas
0.5 (19 ounce) can pickles, in brine (important ( use small mediterranean pickles, which have a distinct flavor)
1/2-2/3 cup mayonnaise (even reduced fat works great)
1 small Spanish onion, finely sliced

Steps:

Boil the potatoes for about 1/2 an hour or until lightly brown and just cooked.
Careful not to overcook.
dice carrots slightly smaller then the potatoes.
Dice hard boiled eggs and pickles.
Combine potatoes, carrots, eggs, green peas, and 1/2 cup of mayonnaise, and mix until mayo has been incorporated. Can add more mayonnaise per personal taste. I probably use slightly less than 2/3 cup.
Refrigerate until cold. Stays fresh in the fridge for up to 5-7 days without getting watery!

Nutrition Facts : Calories 203.3, Fat 3.9, SaturatedFat 1.2, Cholesterol 124.3, Sodium 262.3, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 9.4

CALIFORNIA STYLE ISRAELI SALAD

California Style Israeli Salad image

This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.

Provided by Sherbg

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

8 roma (plum) tomatoes, diced
1 English cucumber, peeled and diced
1 cup peeled, chopped jicama
1 small yellow bell pepper, diced
½ cup diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon dried parsley
salt and pepper to taste

Steps:

In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 9.2 g, Fat 7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 7.6 mg, Sugar 4.2 g

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