Israeli Salad Recipe

The Israeli Salad Recipe is a vibrant dish that brings the freshness of summer to any table. I remember the first time I tasted it at a bustling market in Tel Aviv, surrounded by the aroma of spices and sizzling street food. The crunch of the vegetables, the tang of the lemon, and the rich olive oil made every bite a celebration of flavors. This salad embodies simplicity, yet it’s extraordinary in its freshness and color. It’s perfect for picnics, barbecues, or a light lunch. Whenever I prepare it, I’m transported back to those sun-drenched days, sharing meals with friends and family. The beauty of this dish is not just in its taste, but also in its versatility; you can enjoy it as a side or even as a light main course, making it a staple in my kitchen.

Ingredients to Make Israeli Salad Recipe

The ingredients for the Israeli Salad Recipe are a celebration of freshness. Each element plays a crucial role in creating that iconic taste. From the crispness of the cucumbers to the acidity of the lemon, they come together beautifully to create a dish that feels both light and satisfying.

• 6-8 large seeded medium diced Roma Tomatoes: These juicy tomatoes are the star of the salad, providing sweetness and moisture that ties the dish together.
• 6 medium diced small Persian cucumbers: Their refreshing crunch adds a delightful contrast to the tomatoes, making every bite satisfying.
• ¼ cup small diced white onion: This ingredient adds a sharp bite that complements the other vegetables, balancing out the flavors.
• 1/3 cup finely minced fresh parsley: Fresh parsley brings a burst of herbal brightness, elevating the salad’s overall flavor.
• Juice of 2 lemons (about 4 to 6 tablespoons): The zesty lemon juice adds acidity that brightens the flavors and brings all the ingredients together.
• ¼ cup olive oil: A drizzle of good-quality olive oil adds richness and helps to meld all the flavors.
• Coarse salt and fresh cracked pepper to taste: These seasonings are essential for enhancing the natural flavors of the salad.

How to Prepare Israeli Salad Recipe

Preparing the Israeli Salad Recipe is an enjoyable process that doesn’t require elaborate cooking skills. It’s all about chopping and mixing, making it accessible for everyone. The key is to focus on the freshness of the ingredients, ensuring each component is at its best.

1. Begin by dicing the Roma tomatoes. Aim for medium-sized pieces to ensure they blend well with the other ingredients. Look for tomatoes that are ripe but firm to the touch, as they’ll provide the best flavor and texture.
2. Next, take the Persian cucumbers and slice them into similar-sized pieces. Persian cucumbers are known for their thin skin and lack of bitterness, making them perfect for salads. You want them crisp and crunchy!
3. Now, finely dice the white onion. Be cautious with the amount you use; its sharpness can easily overpower the salad if you add too much. Aim for small and uniform pieces to ensure even distribution in the salad.
4. Chop the fresh parsley until it’s finely minced. Parsley adds freshness and a hint of green flavor that uplifts the entire dish. You’ll want to use the tender leaves and soft stems for the best taste.
5. In a large mixing bowl, combine the chopped tomatoes, cucumbers, onions, and parsley. Make sure to mix them gently to avoid bruising the vegetables.
6. Next, squeeze in the lemon juice. Freshly squeezed juice is best; it offers a bright and zesty flavor that bottled lemon juice simply can’t match. You can adjust the amount based on your taste preference, adding more for extra acidity.
7. Drizzle the olive oil over the salad. This adds a rich mouthfeel and balances the acidity from the lemon. Aim for a good quality oil for the best flavor.
8. Now it’s time to season! Add coarse salt and fresh cracked pepper to taste. Remember, it’s easier to add more, so start with a little and adjust as needed.
9. Using a large spoon, gently fold the ingredients together. Be careful not to mash the vegetables; you want them to maintain their shape and crunch.
10. Finally, taste and adjust the seasonings. If you feel it needs more acidity, add another squeeze of lemon juice. If it’s too tart, a pinch of sugar can help balance it out. Serve the salad immediately or let it sit for a few minutes to allow the flavors to meld.

Helpful Notes about Israeli Salad Recipe

This Israeli Salad Recipe is incredibly versatile, so here are some tips to enhance your experience.

• Storage: If you have leftovers, store them in an airtight container in the fridge. However, it’s best to keep the salad unseasoned until you’re ready to serve it to maintain its freshness.
• Freezing: Freezing this salad is not recommended, as the vegetables will lose their crispness when thawed.
• Pairing: This salad pairs wonderfully with grilled chicken, fish, or as a side for any Middle Eastern feast.
• Make-Ahead: You can prepare the salad a day in advance. Just keep the dressing separate until you’re ready to serve for the freshest taste.
• Variations: Feel free to add other vegetables like bell peppers, radishes, or even avocado for a creamier texture.

Serving Suggestions

• As a Side Dish: This salad makes a refreshing accompaniment to grilled meats or fish. Its bright flavors can cut through the richness of heavier dishes.
• Picnic Favorite: Pack it for a picnic or a day at the beach. It holds up well and is a delightful way to include veggies when dining outdoors.
• Lunch Option: Serve it as a light lunch on its own or with a piece of pita bread. It’s filling yet not too heavy, perfect for a mid-day meal.
• Special Occasions: Incorporate it into your holiday meal or a family gathering. It’s colorful and appealing, impressing your guests.
• Seasonal Pairings: This salad shines in the summer when tomatoes and cucumbers are at their peak, but it can be enjoyed year-round.
• Storage Tips: Store any leftovers in a sealed container in the fridge for up to three days, but it’s best eaten fresh.

FAQ

Conclusion

The Israeli Salad Recipe is a delightful blend of fresh ingredients that creates a refreshing and versatile dish. A perfect complement to many meals, it’s a great way to incorporate more vegetables into your diet. I encourage you to try making it yourself; it’s not only simple but also incredibly rewarding to enjoy such vibrant flavors at home.

Israeli Salad Recipe

The ultimate summer dish, Israeli Salad Recipe features fresh vegetables and zesty lemon. Bursting with flavor and color, this easy weeknight salad is perfect for any occasion. Make it tonight for a delightful refreshment!

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: Middle Eastern

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 6-8 large seeded medium diced Roma Tomatoes
• 6 medium diced small Persian cucumbers
• ¼ cup small diced white onion
• 1/3 cup finely minced fresh parsley
• 2 lemons Juice of
• ¼ cup olive oil
• to taste Coarse salt and fresh cracked pepper

Equipment

• Cutting Board

Method

 

1. Begin by dicing the Roma tomatoes. Aim for medium-sized pieces to ensure they blend well with the other ingredients. Look for tomatoes that are ripe but firm to the touch, as they’ll provide the best flavor and texture.
2. Next, take the Persian cucumbers and slice them into similar-sized pieces. Persian cucumbers are known for their thin skin and lack of bitterness, making them perfect for salads. You want them crisp and crunchy!
3. Now, finely dice the white onion. Be cautious with the amount you use; its sharpness can easily overpower the salad if you add too much. Aim for small and uniform pieces to ensure even distribution in the salad.
4. Chop the fresh parsley until it’s finely minced. Parsley adds freshness and a hint of green flavor that uplifts the entire dish. You’ll want to use the tender leaves and soft stems for the best taste.
5. In a large mixing bowl, combine the chopped tomatoes, cucumbers, onions, and parsley. Make sure to mix them gently to avoid bruising the vegetables.
6. Next, squeeze in the lemon juice. Freshly squeezed juice is best; it offers a bright and zesty flavor that bottled lemon juice simply can’t match. You can adjust the amount based on your taste preference, adding more for extra acidity.
7. Drizzle the olive oil over the salad. This adds a rich mouthfeel and balances the acidity from the lemon. Aim for a good quality oil for the best flavor.
8. Now it’s time to season! Add coarse salt and fresh cracked pepper to taste. Remember, it’s easier to add more, so start with a little and adjust as needed.
9. Using a large spoon, gently fold the ingredients together. Be careful not to mash the vegetables; you want them to maintain their shape and crunch.
10. Finally, taste and adjust the seasonings. If you feel it needs more acidity, add another squeeze of lemon juice. If it’s too tart, a pinch of sugar can help balance it out. Serve the salad immediately or let it sit for a few minutes to allow the flavors to meld.

Notes

• Make-Ahead: Keep the lemon juice and olive oil separate and the salad accompaniments separate; you can prepare this up to 2 days before for freshness. Don’t season it until it’s ready to serve.
• How To Store: If you can keep the seasoning, lemon juice, and olive oil separate, cover and keep it in the refrigerator for up to 3 days.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.