Easy Israeli Salad
If you ever visit Israel, you will find this delicious and refreshing Israeli Salad (סָלָט יְרָקוֹת יִשְׂרְאֵלִי) at street stands everywhere. It is a great compliment to your favorite falafal or any meal that you would like a tasty side dish for. Israeli salad is very easy and you can alter the recipe to your liking, so without further ado, let’s get started.
- 5 cucumbers (skin on)
- 1 large onion (or 1 bunch of green onions if you prefer)
- Small bunch of fresh parsley
- 1 bell pepper (green or red is fine)
- 3-5 tomatoes
- Olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Salt and pepper to taste
- Vinegar (optional)
- Fresh mint leaves chopped (optional)
- Wash and chop all of your vegetables as fine as you can. You don’t want them shredded, but finely diced.
- Chop parsley and mint if you are adding it.
- Place chopped items in a large bowl.
- Drizzle with 1-2 tablespoons of olive oil and add vinegar if you choose to use it.
- Add the rest of your ingredients and toss until salad is well blended.
- Let marinade in dressing at room temperature for at least one hour before serving so the flavors can blend well.
Serve with your favorite dish as a side, or add it in a pita with falafals or shawarma for a fresh and tasty meal. Israeli salad is pareve (פרווה) or neutral, meaning it does not contain meat or dairy and can be served with either and the meal will still be kosher.