Jerusalem Salad Recipes

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JERUSALEM SALAD (SALATA KUDSIYEH)



Jerusalem Salad (Salata Kudsiyeh) image

Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.

Provided by blucoat

Categories     Lemon

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs firm tomatoes, seeded and finely chopped
3 small pickling cucumbers, such as Kirby cucumbers or 1 English cucumber, finely chopped
5 scallions, white and light green parts only, finely chopped
1 green bell pepper, seeded and finely chopped
2 cups of finely chopped romaine lettuce hearts, packed
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/3 cup sesame paste, plus more if needed (tahini)
2 tablespoons white vinegar
salt and black pepper, to taste

Steps:

  • Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.
  • In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.
  • Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.

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

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