The Israeli Salad makes a critical appearance at almost every meal in Israel, including breakfast. Its the base that so many Israeli meals are built on. You can eat it plain but its most commonly stuffed in a pita with some humus, labneh, or falafel. It took me years before I could chop the vegetables as finely as a true Israeli. Really, in this salad, the finer the vegetables are chopped, the better.
4 cucumbers, peeled and diced
3 tomatoes, diced
1 red bell pepper, diced
5 scallions, diced
½ cup fresh parsley, minced
½ cup fresh mint leaves, minced
¼ cup olive oil
3 tablespoons fresh lemon juice
½ teaspoon lemon zest
½ teaspoon minced garlic
1 tablespoon salt
1 tablespoon black pepper
½ teaspoon paprika
½ teaspoon cumin
1) Toss the cucumbers, tomatoes, bell pepper, scallions, and herbs together in a large bowl.
2) In a separate bowl prepare the dressing by combining the oil, lemon juice and zest, garlic, and seasonings. When ready to serve, toss the salad and dressing together.
*Recipe by Shelley Neese, the vice president of The Jerusalem Connection. Click here for her articles and videos.