Israeli Vegetable Salad Recipes
CLASSIC ISRAELI SALAD (PAREVE)
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
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted 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
KIBBUTZ VEGETABLE SALAD
_**Editor's note:** The recipe and introductory text below are excerpted from Joan Nathan's book [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=01347)_[The Foods of Israel Today](http://www.ecookbooks.com/products.html?affiliateID=16283&item=01347). _Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ _To read more about Nathan and Israeli cuisine, [click here.](/features/going_global/israeli/intro)_ Sometimes called Turkish Salad, this typical Israeli salad, served at almost every meal, has many variations. But one thing remains the same: the tomatoes, onions, peppers, and cucumbers must be cut into tiny pieces, a practice of the Ottoman Empire. Two types of cucumber are common in Israel: one, like the Kirby cucumber, goes by the name of _melafofon_ in Hebrew and _khiyar_ in Arabic; the other, called _fakus_ in Arabic, is thinner, longer, and fuzzy, and is eaten without peeling.
Provided by Joan Nathan
Yield Yield: 4 to 6 servings
Number Of Ingredients 11
Steps:
- 1. Remove the pith and seeds from the peppers and dice them along with the tomatoes, onion, and cucumber. Toss together in a wooden or ceramic bowl.
- 2. In a separate small bowl, stir together the salt, pepper, lemon juice, and garlic. Slowly whisk in the olive oil. Pour over the vegetables, mix, sprinkle with sumac or za'atar, and serve.
- •Sumac powder, the ground berry of a Turkish evergreen tree, is available at www.ethnicgrocer.com. This Arabic ingredient, which was adopted into Israeli cooking, has a sour, fruity flavor. •Za'atar, a spice mix made from wild oregano, sesame seeds, salt, and ground sumac, is ubiquitous in Middle Eastern cooking, often sprinkled on pita bread that's been drizzled with olive oil. Za'atar is available at www.penzeys.com.
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