Israeli Salad
Israeli salad (or Israeli vegetable salad) is the most well known national dish of Israel. It is distinguished by the tiny diced tomato and cucumber. Before the Western – style breakfast became common, it was the traditional breakfast in Israel. It is served as an independent dish or as an accompaniment to main dishes. It is also stuffed in a pita with falafel (fried ball made from spiced chickpeas) shawarma (sandwich like wrap of shaved lamb, goat, turkey etc.)
Common Names of Israeli Salad: salat yerakot meaning vegetable salad, salat katzutz meaning chopped salad, salat aravi meaning Arab salad. All three of the names are in Hebrew.
History of Israeli Salad: The dish can not be an ancient one due to lack of use of tomato in the Middle East. Even in 1881, tomato is described to be used in the region for last forty years. Most of the food of Israel is being developed as a composite of Middle Eastern, Central Asian and Eastern Cuisines.
Dressing of Israeli Salad: Israeli salad is usually dressed with olive oil and fresh lemon juice. Spring onions and parsley are also added at times but not lettuce. The main point is that the vegetables should be fresh and finely chopped. Cucumbers are generally not peeled. To chop the most finest tomato, cucumbers is considered as a mark of status among the kibbutz cooks.
Ingredients of Israeli salad
- cucumbers
- tomatoes
- green or red pepper
- green onions
- olive oil
- lemon juice
- salt
- zaatar (hyssop spice)
Steps to make an Israeli salad:
- After gathering, washing the vegetables, slice and finely cut them.
- Combine the vegetables in a big bowl.
- Before serving, season with lemon juice, zaatar, olive oil and salt.
Types of Israeli salad:
- Israeli Eggplant salad
- Classic Israeli Salad (pareve)
- Colorful Israeli salad (Festive Israeli salad)
- Israeli chopped salad
Recipe of Israeli Eggplant Salad:
Ingredients
- 1 large eggplant
- 1/4 cup mayonnaise
- 2 hard-boiled eggs, chopped
- 1 small onion, minced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2tablespoons lemon juice
- 1 small dill pickle, chopped
- salt
- pepper
Steps
- Cook the eggplant on an open fire until it is charred from outside but soft from inside.
- Pour cold water over it, peel the skin.
- Mash the pulp.
- Stir with the rest of the ingredients.
- Garnish with chopped parsley, toasted sesame seeds.
Recipe of Festive Israeli salad:
Ingredients
- 3 tomatoes
- 3 cucumbers
- 1 small onion
- 4 radishes
- 4 scallions
- 2 carrots
- 1 green bell pepper
- 1 red bell pepper
- 1 cup cabbage
- 1 avocado (optional)
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Steps
- Cut tomatoes, onions, avocado in small cubes
- Cut radish, cabbage, carrot in fine strips.
- After cutting rest of the vegetables, mix them in a bowl.
- Season with lemon juice, olive oil, salt before serving.
- Manali Misra
Tags: israel, israeli salad recipes, Recipes, salads
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