Israeli Salad Recipes
ISRAELI SALAD
Fresh ingredients add bold flavors to this simple, no-cook salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Combine all ingredients together in a large bowl and season with salt and pepper to taste.
ISRAELI VEGETABLE SALAD
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.
ISRAELI SALAD
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
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
FRESH ISRAELI SALAD
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
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
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
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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