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Sunday Salads: Israeli Salad

samplersThis weekend's recipe came from Slow Talk moderator, Teaberry, who had this salad when she visited Israel. There are many versions of this salad and the one we made came from Mollie Katzen's cookbook, The Enchanted Broccoli Forest. A perfect salad for me because I've got tomatoes coming in like crazy in my garden.

It's a truly delicious salad. The pickles and olives take the flavor to a whole other level beyond a chopped fresh veggie salad. And while it looks like a lot of work, the food processor does most of it. Making this salad made me wonder why I don't use my food processor more often (I mainly use it for pesto). I followed the recipe exactly and put some feta cheese on top.

Israeli Salad

I liked this one so much that a few days later, I made it again. This time I added a can of garbanzo beans to make it more of a main dish salad, and put cubes of fresh mozzarella on top. This was very good too.

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The recipe is below. Links to other Sunday Salad Sampler participants can be found here. Next up is Maria's Thai Beef (or Shrimp) Salad.

Happy Sunday and have a great week!

Teaberry wrote:

I first ate this salad when I visited Israel, where they love eating fresh vegetables cut up small like this for breakfast! Almost every Israeli knows how to make an Israeli salad, and there are probably as many variants as there are Israelis.

This variation is actually from Mollie Katzen's book, The Enchanted Broccoli Forest, which was an early standard for me. I'm not vegetarian, but I do love vegetarian food, and she was a real groundbreaker in that cooking genre. Her original recipe includes 1/2 cup of minced red onion, which I omit because I am not a fan of raw onions, but please feel free to include it if it suits your fancy. You can make this several hours ahead of serving time.

Israeli Salad

1 large English cucumber, or 2 6" regular ones (the English cucumbers have fewer seeds)
2-3 medium-sized ripe tomatoes
12 radishes
1/2 cup pimiento-stuffed green olives
2 scallions
1 large Kosher pickle
1 medium green pepper
3/4 cup (packed) fresh parsley
1/4 cup olive oil
juice from 1 large lemon
salt and freshly ground pepper, to taste

Cut the cucumber and tomatoes into small cubes and place in large bowl.

In your food processor, place the radishes and olives; pulse until roughly chopped. Add to the large bowl.

Place the scallions, pickle, and green pepper in the food processor and mince. Add to the large bowl.

Mince the parsley in the food processor; add to large bowl.

Add the olive oil, lemon juice, salt and pepper to your salad, and toss everything together gently. Chill.

Optional additions: feta cheese on top, or you can serve with yogurt or sour cream or little cubes of cream cheese on top.

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Comments (8)

Kathy (Trekcapri):

Hi Annie, your salad looks very delicious. And that's cool how you made it again and added the garbonzo beans. I can't wait to make mines too.

Hope your weekend is going well and have a great day today Annie!

Your salad looks so good. I wish I had home-grown tomatoes for mine. Great idea to add the garbanzo beans.

Great ides to add the garbanzo beans,Annie. Both of your salads look great.

sheri:

Annie, your salad looks delicious. I will use cous cous with leftovers for lunch tomorrow. Hadn't thought about beans, but will have to try them!

nancyhol:

The addition of garbanzo beans is a great idea.

We loved the salad too.

Thanks everyone for your comments. Sheri, the couscous idea is great!

Both salads look so appetizing and fresh! I haven’t grown tomatoes in four years and looking at your gorgeous homegrown tomatoes has given me a bad case of tomato-envy. They look juicy and so delicious.

I'm looking forward to making this salad later this week. We are going camping on Thursday and I think this salad will make a great side dish. I love garbanzo beans and will probably take a can with me to add it to my and Ivan's portion.

Maria, I think it would be perfect to take camping!

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