Israeli Pepper Tomato Salad Recipes

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ISRAELI PEPPER TOMATO SALAD



Israeli Pepper Tomato Salad image

"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 12

6 medium tomatoes, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium cucumber, seeded and chopped
1 medium carrot, chopped
3 green onions, thinly sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons each minced fresh cilantro, parsley, dill and mint
1/4 cup lemon juice
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 64 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ISRAELI TOMATO SALAD



Israeli Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 0

Steps:

  • Toss 1 cup each diced cucumber, tomato, green bell pepper and scallions with 3 tablespoons chopped dill, 2 tablespoons chopped parsley, the juice of 1 lemon and 1/2 cup olive oil in a large bowl.
  • Season with salt.

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 COUSCOUS AND TOMATO SALAD



Israeli Couscous and Tomato Salad image

Categories     Salad     Cheese     Pasta     Side     Kid-Friendly     Quick & Easy     Dinner     Lunch     Spring     Summer     Healthy     Bon Appétit     Small Plates

Yield 4 servings

Number Of Ingredients 10

1 cup Israeli couscous (or other small pasta or grain) according to package directions
2 tablespoons olive oil
Grilled Tomatoes
1/2 head radicchio
1/4 thinly sliced small red onion
Salt
Pepper
Shaved ricotta salata
Chopped toasted almonds
Fresh parsley and oregano leaves

Steps:

  • Cook 1 cup Israeli couscous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. Meanwhile, prepare Grilled Tomatoes (see recipe). Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5-8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous; season with salt and pepper. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.

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

JOAN NATHAN'S COOKED TOMATO AND PEPPER SALAD



Joan Nathan's Cooked Tomato and Pepper Salad image

Joan Nathan's _The Foods of Israel Today_ is full of intensely flavored recipes, such as this salad. Grab a copy now, while so many fresh vegetables are available.

Yield Makes 3 cups (serves 6 as a side dish)

Number Of Ingredients 9

2 red bell peppers
2 yellow bell peppers
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 pounds ripe tomatoes (about 6), peeled, seeded and dicedv
4 large cloves of garlic, finely minced
1 teaspoon sugar
2 teaspoons sweet paprika
2 teaspoons salt, or to taste
Freshly ground black pepper, to taste

Steps:

  • 1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins. Cut the peppers into 1-inch squares.
  • 2. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency.
  • 3. Serve at room temperature, drizzled with the remaining tablespoon of oil.

ISRAELI COUSCOUS PEPPER SALAD



Israeli Couscous Pepper Salad image

A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well.

Provided by Sharon123

Categories     Onions

Time 30m

Yield 4-6

Number Of Ingredients 16

2 cups water (or vegetable broth)
1 cup israeli couscous
1 teaspoon olive oil
1/2 teaspoon kosher salt
1 1/2 cups kidney beans, rinsed and drained (or black beans)
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/4 cup chopped red onion
3 green onions, chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat leaf parsley
1/4-1/2 teaspoon red pepper flakes (optional)
1 tablespoon honey
1 large lime, juice of
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Bring water(or broth) to a boil.
  • Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
  • Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
  • Whisk together honey, lime juice, olive oil and combine with couscous mixture.
  • Season with additional salt and pepper. Enjoy!

Nutrition Facts : Calories 385.1, Fat 12.3, SaturatedFat 1.8, Sodium 517.9, Carbohydrate 57.7, Fiber 9, Sugar 8.8, Protein 11.6

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