Israeli salad
Israeli salad is a fresh, vibrant dish featuring diced tomatoes, cucumber, onion, and red pepper, dressed with a tangy lemon-olive oil mix. This healthy salad is perfect as a side or light meal.
Cook time 0 min
Prep time 10 min
Ingredients:
2 tomatoes1 cucumber
1/2 onion
1 red pepper
1 tsp coriander leaves
1/2 tsp lemon zest
3 tsp lemon juice
4 tbsp olive oil
1 dash salt
1 dash black pepper
Israeli salad is a fresh, vibrant dish that embodies the flavors of the Mediterranean. It's a simple and healthy salad that combines finely chopped vegetables with a tangy lemon dressing and a hint of olive oil. Perfect as a side dish or a light meal, it's both nutritious and delicious.
Instructions:
- Wash all the vegetables thoroughly under cold running water.
- Dice the tomatoes and cucumber into small, even-sized pieces.
- Finely chop half an onion.
- Dice the red pepper.
- In a large bowl, combine the diced tomatoes, cucumber, chopped onion, and red pepper.
- Add 1 teaspoon of chopped coriander leaves to the bowl.
- Grate the lemon zest and add 1/2 teaspoon to the mixture.
- In a small bowl, mix together 3 teaspoons of lemon juice and 4 tablespoons of olive oil.
- Pour the dressing over the salad.
- Add a dash of salt and a dash of black pepper to taste.
- Gently toss the salad to ensure all ingredients are well mixed and evenly coated with the dressing.
- Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to meld together.
Israeli salad is a versatile and refreshing dish that adds a burst of color and flavor to any meal. With minimal preparation and a focus on fresh ingredients, it's an excellent choice for a healthy, quick-to-make salad that everyone will enjoy.
Israeli salad FAQ:
Leftover Israeli salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the vegetables may become soggy over time, so it's best enjoyed fresh.
Yes, you can substitute ingredients based on availability or preference. For example, you can use parsley instead of coriander, or substitute bell peppers with other crunchy vegetables like radishes.
A large mixing bowl is recommended to combine all the diced vegetables and dressing thoroughly. A bowl that holds at least 4-6 cups should be adequate.
The salad should have a balanced flavor, with a good mix of tanginess from the lemon juice and a hint of olive oil. Taste it after adding salt and pepper, and adjust according to your preference.
Ripe tomatoes such as Roma or vine-ripened tomatoes are ideal for Israeli salad due to their flavor and juiciness. Avoid overly soft or watery tomatoes for the best texture.
Tips:
- Ensure to finely dice the vegetables for a more authentic texture and even distribution of flavors.
- Use ripe, firm tomatoes for the best taste and consistency.
- Adjust the seasoning to your preference; add more lemon juice or olive oil if desired.
- Let the salad sit for a few minutes after mixing to allow the flavors to meld together.
- For added freshness, you can garnish with additional herbs such as parsley or mint.
Nutrition per serving
5 ServingsCalories 40kcal
Protein 1.56g
Carbohydrates 10g
Fiber 2.32g
Sugar 6g
Fat 11g
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