Ah, the Israeli salad—it’s like a burst of sunshine on your plate, a kaleidoscope of colors and flavors that dances between tangy and fresh. I stumbled upon this gem during a trip to Tel Aviv, where the markets are alive with the scent of ripe tomatoes and crisp cucumbers. Imagine tossing these vibrant ingredients together, each bite a reminder of warm Mediterranean breezes and the joyful chaos of bustling streets.
Steps
- Begin by slicing a Persian cucumber lengthwise into two halves. Cut each half into four long, thin strips.
- Gather the strips and chop them into small, even triangular pieces. If needed, remove seeds by scooping out the center after slicing lengthwise.
- Dice fresh ripe tomatoes and mince fresh parsley. Optionally, mince some onion if you like.
- Combine the diced cucumbers, tomatoes, parsley, and optional onion in a large mixing bowl.
- Drizzle the vegetables with extra virgin olive oil and fresh lemon juice. Season with salt to taste.
- Mix thoroughly until all ingredients are well coated with the dressing. Serve the salad fresh at room temperature or chill for a refreshing twist.
Ingredients
- 1 pound Persian cucumbers, diced
- 1 pound fresh ripe tomatoes, seeded and diced
- 1/3 cup minced onion (optional)
- 1/2 cup minced fresh parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt to taste (approximately 1/2 teaspoon)
Nutritional Values
Calories 560 | Calories from Fat 360 | Fat 40g 62% | Sodium 48mg 2% | Potassium 2032mg 58% | Carbohydrates 40g 13% | Fiber 8g 32% | Sugar 16g 18% | Protein 8g 16% | Vitamin A 6800IU 136% | Vitamin C 136mg 163% | Calcium 168mg 17% | Iron 4.8mg 27%
FAQ
- What is Israeli Salad?
- Israeli Salad is a refreshing and versatile dish consisting mainly of diced cucumbers and tomatoes, dressed with olive oil, lemon juice, and salt. It is derived from the Turkish shepherd’s salad and has become a staple in Israeli cuisine, often served as a side dish or with breakfast.
- What are the health benefits of Israeli Salad?
- Each ingredient in Israeli Salad offers unique health benefits. Persian cucumbers are hydrating and a good fiber source, fresh tomatoes provide vitamins and lycopene, onions aid in blood sugar and cholesterol control, parsley is rich in Vitamin K, and lemon juice adds antioxidants and potassium. Olive oil contributes healthy fats for digestion.
- Can I substitute ingredients in Israeli Salad?
- Yes, you can substitute Persian cucumbers with English cucumbers if needed. However, it’s best to avoid regular cucumbers due to their wax coating and potential bitterness. Feel free to incorporate seasonal or regional ingredients to add variety and flavor to your salad.
- How should the vegetables be diced for Israeli Salad?
- The vegetables in Israeli Salad should be diced small and evenly. The size can vary based on personal preference, with some preferring a finer dice and others opting for a chunkier texture. The consistent dicing helps ensure an even distribution of flavors.
- How long does it take to prepare Israeli Salad?
- Preparing Israeli Salad is quick and easy, taking about 15 minutes in total. It involves minimal cooking time, making it a convenient option for a fresh and healthy side dish.
Tips
- To achieve a consistent texture, dice the vegetables into small, even pieces. This enhances the salad’s presentation and ensures a balanced flavor in every bite.
- If Persian cucumbers aren’t available, opt for English cucumbers instead. They have a similar taste profile and texture, but avoid regular cucumbers as they can be waxy and bitter.
- Experiment by adding seasonal or regional ingredients to the salad. This can introduce new flavors and make the dish more vibrant and interesting.
- For a variation in taste, try serving the salad chilled. This can make it more refreshing and suitable for hot weather.
Equipment
- Chef’s Knife
- Mixing Bowl
- Citrus Juicer
