Aside for pita, eggplant, and hummus, Israeli salad is one of the most popular side dishes in this country. Known for its spectacular produce, its fruits and vegetables are among the finest in the world. Most Israelis love to eat this salad at every meal. The preparation involves diced tomatoes, onions and cucumbers. A hint of cumin gives this salad a Middle-Eastern flavor. The mint leaves and lemon juice adds a refreshing taste. I’m using a yellow bell pepper but you can use bell peppers of other colors as well to give the salad a more vibrant look. I sometimes add a little hummus to it and stuff the salad in the pita. It can be eaten as it is or served with felafel and shawarma.
You will need:
- 2 Kirby or 3 Persian cucumbers washed
- 4 plum tomatoes stemmed or 1 beefsteak tomato
- 1 yellow bell pepper
- 1 small white onion
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of olive oil
- 1 tablespoon of fresh parsley minced
- 1/2 teaspoon of cumin
- Fresh mint
- Lemon wedge for garnish (optional)
Dice and combine all vegetables in a salad bowl. Mix in the lemon juice, oil and herbs. Season with a pinch of salt, pepper, and cumin. Chill for an hour. Garnish with lemon wedges before serving.
Yields 4 servings