Israeli Salad Anytime Recipes

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ISRAELI VEGETABLE SALAD

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14



Israeli Vegetable Salad image

Steps:

  • For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
  • In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
  • Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

1 (1 pound 13-ounce) can chickpeas, rinsed and drained
1 cup tahini (ground sesame paste)
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
3 tablespoons chopped garlic (9 cloves)
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha
Good olive oil
Kosher salt and freshly ground black pepper
1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
3/4 cup (1/4-inch-diced) red onion
1/2 cup julienned fresh mint leaves, for garnish
Toasted pita bread, for serving

ISRAELI SALAD

Fresh ingredients add bold flavors to this simple, no-cook salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7



Israeli Salad image

Steps:

  • Combine all ingredients together in a large bowl and season with salt and pepper to taste.

3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

ISRAELI SALAD

Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.

Provided by Maslow

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 11



Israeli Salad image

Steps:

  • Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 18.4 g, Fat 22.3 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 1415.3 mg, Sugar 7 g

6 cucumbers, diced
4 roma (plum) tomatoes, seeded and diced
5 green onions, sliced
1 red bell pepper, seeded and diced
⅓ cup chopped garlic
1 cup chopped fresh parsley
½ cup minced fresh mint leaves
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon ground black pepper

ISRAELI SALAD (ANYTIME)

Make and share this Israeli Salad (Anytime) recipe from Food.com.

Provided by Chef Daniel A.

Categories     Vegetable

Time 5m

Yield 4-8 serving(s)

Number Of Ingredients 8



Israeli Salad (Anytime) image

Steps:

  • Chop the cucumber, tomato, and olives.
  • Pit and peel the avocado, then cut it into small pieces. Wrap the other half in aluminum foil and save for another time.
  • Put everything into a salad bowl, or just a fairly large bowl, then add the carrots, which should look like thin pieces of wood, cut in apart in disks. You can also shred the carrot.
  • Add a tablespoon or two of lemon juice, then add salt and pepper (to taste).

Nutrition Facts : Calories 16.5, Fat 0.1, Sodium 8.9, Carbohydrate 3.8, Fiber 0.9, Sugar 2.2, Protein 0.7

1/2 a cucumber
1 large tomatoes
3 baby carrots (thin sliced)
1/2 an avocado (optional)
olive (any amount)
lemon juice (optional dressing)
salt (to taste)
pepper (to taste)

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