It is Sunday, and this means it is time for another salad from the creative ST group. Terry selected this week's salad: Israeli salad.
This recipe is actually a famous middle eastern recipe for a staple salad dish all over the middle east, most commonly known as green salad, I am guessing because it is all fresh ingredients.It is served for breakfast, lunch or dinner;as an appetizer, side dish or even in a pita bread with falafel or the like. Growing up with my Palestinian parents, we pretty much had this salad almost every day. I can't say I liked it then, well, my feelings were probably influenced by the fact that making this salad was one of my chores, chopping up all these vegetables for a big family was not my favorite way to spend an evening. No food processor was allowed, and no big tomato or cucumber chunks were appreciated;it had to be done right, which in my mom's book means tiny dices of vegetables cut with a knife.
Even now, whenever I visit my mom, it is still my chore to make this salad(and others) , but I don't believe I've ever made it "by choice" until this evening. I was surprised at how easy it is to make this salad in a much smaller quantity than my mom's.Even though I chopped all my vegetables with a knife(no food processor,Mom), it was a very quick process. I was skeptical about adding the radishes, as my mom never used them, but I actually enjoyed them in there. I did not have any green peppers, so I forwent that. I probably used more pickles and olives than the recipe calls for, but I love these things.I also skipped the optional cheese on top, as I've never seen made with cheese before. I really enjoyed this salad;fresh, easy,healthy and delicious, maybe next time I won't wear my grumpy face making it:)
Here is what Terry says about her salad:
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 Molly 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.
Thanks Terry for the journey down memory lane and the great salad selection.
Comments (5)
I'd never heard of this salad and it's interesting to learn that it's so famous. Love your stories about making it. Don't tell your mom but I did use my food processor. :)
Posted by Annie | July 20, 2009 5:45 AM
Posted on July 20, 2009 05:45
Hi Candi, your salad looks very delicious. So all that "practice" paid off. :) Just teasing. I enjoyed reading your childhood story of making this salad while growing up. I think I'll get some pita bread, because putting some of my left overs in it for lunch today sounds great.
I enjoyed this salad a lot too. Have a great day today!
Posted by Kathy (Trekcapri) | July 20, 2009 8:08 AM
Posted on July 20, 2009 08:08
Your salad looks great - I love the bigger hunks. Next time I will hand-chop rather than using the food processor.
Posted by nancyhol | July 21, 2009 10:45 AM
Posted on July 21, 2009 10:45
I making this tonight for dinner. Looks very refreshing. I know what you mean about having to make the salad for the family. Growing up my job was always to wash the romaine. I know I'll love this salad.
Posted by Barb Cabot | July 23, 2009 7:37 AM
Posted on July 23, 2009 07:37
I will definitely be making this salad soon. It sounds perfect for HOT weather eating.
Posted by azahar | July 25, 2009 1:34 AM
Posted on July 25, 2009 01:34