A Middle Eastern classic, Israeli salad features a mix of tomato, cucumber, bell pepper, and red onion. Also called Arab or Jerusalem salad, it is a popular dish with the Jewish community, and many regional variants exist. Because the main ingredients contain a lot of liquid, straining out excess water will keep the flavors strong and savory. The freshness and versatility of this salad allows for use as a filling in pita bread—with or without falafel or shawarma—or as a side dish with meat.
Recipe Servings: 3
Prep Time
10 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 cucumbers, diced
- 1 bell pepper, diced
- 5 Roma tomatoes, diced
- ½ tsp fine sea salt
- ¼ cup minced red onion
- 3 Tbsp extra virgin olive oil
- 1 lemon, juiced
- 3 Tbsp finely minced parsley, divided
Directions
- Combine the cucumber, bell pepper, and tomato in a large serving bowl.
- Sprinkle the veggies with sea salt and toss. Refrigerate 60 minutes.
- Strain salad through fine mesh colander, discarding liquid.
- Add vegetables back into bowl, adding red onion, olive oil, lemon juice, 2 tablespoons of the minced parsley, and, if desired, more salt to taste.
- Toss to coat, and serve garnished with the remaining tablespoon of parsley.
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