Fresh Israeli Salad Recipes

ISRAELI SALAD

Israeli Salad image

Israeli salad is light, fresh, healthy, and goes well with practically everything! Chopped tomatoes, cucumbers, red onion, and parsley are tossed with fresh lemon juice, extra virgin olive oil, and Kosher salt. Enjoy for breakfast, lunch, or dinner! GF, DF, V, Whole30

Provided by Ari Laing

Time 20m

Number Of Ingredients 10

Ingredients

2 ½ cups tomatoes (diced, about 3 large)
2 cups Persian cucumbers (diced, about 3-4 mini cucumbers)
1 cup minced red onion
⅓ cup finely chopped parsley
1 lemon (juiced)
¼ cup extra virgin olive oil
1 tsp Kosher salt
½ tsp Za'atar (optional)
Flaky sea salt (for serving)
Tahini (optional, for serving)

Steps:

Drain the tomatoes and cucumbers. While you're prepping, place the chopped tomatoes and cucumbers in a large strainer in the sink (or over another large bowl). The vegetables will let off a lot of water. Strain them for 10-15 minutes to prevent the salad from being watered down.
Combine, then season and toss. Place 2 ½ cups tomatoes, 2 cups cucumbers, 1 cup red onion, and ⅓ cup finely chopped parsley in a large mixing bowl. Squeeze the juice of one lemon on top, then add ¼ cup olive oil, and 1 tsp Kosher salt. (Add ½ tsp Za'atar, if using.) Toss to combine, then serve immediately, sprinkled with a pinch of flaky sea salt or (my favorite!!) a generous drizzle of tahini.

Nutrition Facts : Calories 113 kcal, Carbohydrate 8 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 395 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ISRAELI VEGETABLE SALAD

Israeli Vegetable Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 (1 pound 13-ounce) can chickpeas, rinsed and drained
1 cup tahini (ground sesame paste)
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
3 tablespoons chopped garlic (9 cloves)
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha
Good olive oil
Kosher salt and freshly ground black pepper
1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
3/4 cup (1/4-inch-diced) red onion
1/2 cup julienned fresh mint leaves, for garnish
Toasted pita bread, for serving

Steps:

For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

FRESH ISRAELI SALAD

Fresh Israeli Salad image

Israeli salad. Use a full-flavored olive oil. Optional: add minced olives, feta cheese, or cilantro.

Provided by KN518

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 3

Number Of Ingredients 10

Ingredients

2 vine-ripened tomatoes, cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 green bell pepper, cut into 1/4-inch cubes
½ seedless cucumber, cut into 1/4-inch cubes
2 radishes, cut into 1/8-inch cubes
2 tablespoons extra-virgin olive oil
1 scallion, cut into 1/8-inch cubes
1 teaspoon lemon juice, or to taste
½ teaspoon ground sumac
salt to taste

Steps:

Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 10.1 g, Fat 9.4 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 10.5 mg, Sugar 5.9 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.

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

ISRAELI SALAD

Israeli Salad image

Make and share this Israeli Salad recipe from Food.com.

Provided by susie cooks

Categories Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 large tomatoes, diced
2 cucumbers, diced
1 large onion, diced
4 tablespoons parsley, finely chopped
1/2 lemon, juice of
1/4 cup olive oil
salt and pepper, to taste
chopped of fresh mint, to taste

Steps:

Combine the tomatoes, cucmbers and onions in a bowl.
Pour lemon juice over vegetables.
Add remaining ingredients and toss well before serving.

Nutrition Facts : Calories 176.9, Fat 13.9, SaturatedFat 2, Sodium 11.1, Carbohydrate 13.6, Fiber 2.5, Sugar 6.7, Protein 2.3

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