Israeli salad—oh, how I adore its simplicity and freshness! It’s like a burst of sunshine on your plate.
I remember the first time I tasted it; I was wandering through a bustling market in Tel Aviv, the air filled with the scent of spices and the chatter of vendors. The salad was crisp, vibrant, and so refreshing, just what I needed on that warm day.
It’s funny how something so straightforward—just diced cucumbers, tomatoes, and a hint of lemon—can steal the show. This easy Israeli salad recipe is perfect for those hectic weekdays when you crave something light yet satisfying.
It’s like the culinary equivalent of a favorite old song—familiar, comforting, and always uplifting. Whether you’re pairing it with falafel or simply enjoying it on its own, this salad is a love letter to fresh ingredients.
Now, let’s get chopping!
Steps
- Slice the Persian cucumbers in half lengthwise, then cut each half into four long strips. Hold the strips together and slice them into small, triangular pieces.
- If preferred, remove the seeds from the cucumber by halving it lengthwise and scooping out the center before dicing.
- In a large mixing bowl, combine the diced cucumbers, seeded and diced tomatoes, optionally minced onion, and minced fresh parsley.
- Drizzle the mixture with extra virgin olive oil and fresh lemon juice, then sprinkle with salt to taste.
- Stir the salad ingredients until they are evenly coated with the parsley, oil, lemon juice, and salt.
- Serve the salad fresh at room temperature for optimal flavor, or chill it for a refreshing option.
Ingredients
- 1 pound Persian cucumbers, diced
- 1 pound fresh ripe tomatoes, seeded and diced
- 1/3 cup minced onion (optional)
- 1/2 cup minced fresh parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt to taste (approximately 1/2 teaspoon)
Nutritional Values
Calories 560 | Calories from Fat 360 | Fat 40g | Sodium 48mg | Potassium 2032mg | Carbohydrates 40g | Fiber 8g | Sugar 16g | Protein 8g | Vitamin A 6800IU | Vitamin C 136mg | Calcium 168mg | Iron 4.8mg
FAQ
- What is the origin of Israeli Salad?
- Israeli Salad has its roots in a Turkish dish known as shepherd’s salad, or coban salatsi. It is closely related to a Persian salad named salad shirazi. The salad gained popularity in Israel in the late 1800s when Jews began settling in the region, adopting the dish due to its simple, easy-to-grow ingredients.
- What are the main ingredients in Israeli Salad?
- The basic components of Israeli Salad include diced cucumbers, tomatoes, onions, peppers, and parsley, dressed with olive oil, lemon juice, and salt. The vegetables can be diced into small or large pieces depending on personal preference.
- Are there any health benefits associated with Israeli Salad?
- Yes, each ingredient in Israeli Salad offers unique health benefits. Cucumbers are fat-free and hydrating, tomatoes provide vitamins and lycopene, onions can help regulate blood sugar and cholesterol, parsley is rich in vitamins, and lemon juice is high in vitamin C and antioxidants. Olive oil adds healthy fats and aids digestion.
- Can I substitute Persian cucumbers with another type of cucumber?
- If Persian cucumbers are unavailable, English cucumbers can be used as a substitute. It is advised to avoid regular cucumbers due to their wax coating and potential bitterness.
- How can I customize Israeli Salad?
- Israeli Salad can be varied by adding seasonal or regional ingredients to enhance its flavor. Some popular variations include adding pickles, mint, avocado, or even creating a creamy or Mexican-inspired version.
Tips
- Opt for Persian cucumbers if possible, as they are smaller, sweeter, and add a better texture to the salad compared to regular cucumbers. If unavailable, English cucumbers are a suitable alternative.
- Dice the vegetables into small, even pieces to ensure a consistent texture and flavor throughout the salad. This technique also enhances the presentation of the dish.
- To add variety and adapt the salad to the season, experiment with adding other fresh produce or regional ingredients, such as avocados, mint, or even pickles.
- Serve the salad fresh at room temperature for the best taste, or chill it for a more refreshing experience. Adjust the salt to taste just before serving to maintain the salad’s freshness.
Equipment
- Chef’s Knife
- Mixing Bowl
- Citrus Juicer
