Israeli Salad

This simple, chopped vegetable salad is an iconic part of Middle Eastern cuisine, thus the name, ‘Israeli Salad’. It pairs wonderfully with hummus and pita, stuffed in a sandwich, or as a first course to any meal.

There’s something to be said for a recipe that is so flavorful, nutritious, and versatile, yet uses so few ingredients. My take on an Israeli Salad does just that. I like to serve it with heavier/fattier meals like South African Bobotie, Cabernet Braised Beef Short Ribs, or Chicken, Chorizo, and Shrimp Paella. 

TIPS FOR MAKING THIS SALAD

• Get really fresh, ripe produce. That sounds like an obvious statement, but even down here in Florida, it’s easier said than done. But flavorful tomatoes and crisp cucumbers are the basis of this recipe and you want their freshest, brightest flavors.
• Roma or plum tomatoes work well because they are meaty, with few seeds. Be sure to remove the seeds before chopping.
• English or Persian cucumbers are best with their thin skin and very few seeds. If you use a traditional cucumber, the skin is waxed and bitter. Be sure to peel it and use a spoon to scoop the seeds from the middle before shredding or chopping.
• Chop or shred the vegetables very small. This is a chopped salad.
• Use fresh herbs for the bright flavor and fresh lemon juice. Don’t use the bottled stuff.

VARIATIONS TO THIS SALAD:

• Add a finely chopped bell pepper. A yellow or orange bell pepper would add gorgeous color and great flavor to the salad. Jalapeno would give the salad a spicy kick.
• Vary the herbs. Try basil, tarragon, chervil, or chives.
• Feta cheese would be delicious in this salad.
• Make it a meal. Dice grilled chicken or shrimp and toss together. This would be a great light lunch.

Here are a few more tried and true salad recipes:

• Tropical Beet Salad
• Ultimate Cobb Salad
• Spinach Salad With Bacon Dressing
• Fennel & Orange Salad
• Italian Chopped Salad

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