Israeli Breakfast Salad Recipes

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ISRAELI BREAKFAST SALAD



Israeli Breakfast Salad image

Breakfast was my favorite meal (by far) when in Israel. Salads and vegetables in general are very common for breakfast. This mixed cheese salad was a favorite and leaves lots of room for variations. Enjoy! (Cook time is just rest time)

Provided by Miraklegirl

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 medium cucumbers, peeled
1/2 cup cottage cheese
1/2 cup crumbled feta cheese
1/4 cup onion, grated and drained
1 green pepper, seeded and chopped finely
1/4 cup lemon juice
1/4 cup olive oil
salt and black pepper
1 sprig of fresh mint (garnish)

Steps:

  • Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
  • In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
  • Mix thoroughly and season generously with salt and pepper.
  • Drain the cucumber and cut into small cubes.
  • Mix into the cheese mixture.
  • Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.

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

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 SHAKSHUKA



Israeli Shakshuka image

Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I've reduced the amount of oil used to make it low fat, but you can use more if you need to.

Provided by AniSarit

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
4 extra large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1/2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs (or as many as will fit on your sautà pan)

Steps:

  • You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
  • Add red bell pepper and continue sauteeing until it softens up.
  • Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
  • With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
  • Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
  • The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
  • Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
  • Cover tightly with a lid and simmer for 20 minutes.

Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 84, Carbohydrate 13.3, Fiber 3.8, Sugar 8.5, Protein 8.8

ISRAELI TOMATO AND CUCUMBER SALAD



Israeli Tomato and Cucumber Salad image

Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.

Provided by mimitomany

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

4 English cucumbers, diced
4 Roma (plum) tomatoes, seeded and diced
½ purple onion, diced
1 red bell pepper, seeded and diced
2 tablespoons chopped garlic
1 cup chopped fresh parsley
3 tablespoons chopped fresh mint
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 tablespoon ground black pepper

Steps:

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

Nutrition Facts : Calories 208.4 calories, Carbohydrate 11.2 g, Fat 18.4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 972.9 mg, Sugar 4.7 g

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