Israeli Salad recipe. Ready In: 10 min. Makes 6 servings 42 per serving Ingredients: cucumbers, green bell pepper, lettuce, scallions, spring or green onions, carrot, parsley leaves, tomato, radishes, vegetable oil, lemon juice, salt, black pepper
I posted this out of frustration for the Israeli salad recipes out there that overwhelmed the salad with silly herbs and were not needed. This version is simple, clean cut, fresh and quick. It comes from my Israeli husband and is the Be'er Sheva style.
This is a very simple and refreshing salad. My grandfather used to prepare this for us as kids. It goes well in a pita with hummus, or on the side with just about anything. Alot of the ingredients are also interchangable, and depend on your taste buds. I really like this salad tossed in some tahini sauce.
From the Canadian Living Test Kitchen.By The Canadian Living Test Kitchen In Hebrew, this salad is called Salat Yerakot Israeli and is always cut in a perfect dice. You may chop and combine the vegetables up to 2 hours ahead, then cover and set aside on the counter. Add the dressing just before serving.
I found this easy recipe on-line and made it for a small luncheon I hosted (I doubled the recipe). Everyone commented on the yummy flavors so I thought I would share the recipe. The sumac powder was difficult to find. I purchased it from a local Middle Eastern grocery store. This goes great with hummus and pita chips.
Tomatoes, cucumber, bell pepper, onion, and jicama, are all tossed with a lemon vinaigrette for wonderful, fresh, full flavor. Beautiful, delicious, and a little bit different, it is very easy to prepare, and is sure to be a family favorite.