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SS #13 - Israeli Salad

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Lucky #13 was Terry's choice. She is teaberry on Slow Travel. Here is what she said about her recipe:

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

Makes 4-6 servings.

Ingredients:

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

Instructions:

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.


This was a really refreshing salad for a really hot evening in SoCal. We had grilled chicken with it.

I used a Vidalia onion and red and yellow heirloom tomatoes. I got some non-fat feta cheese at TJ's, which I hadn't tried before. It was fine on the salad because there were so many other flavors, but by itself pretty nondescript. Nonfat sometimes equals nonflavor too!


Here are my ingredients:
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Everything's chopped:
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And the yummy salad:
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Comments (4)

Kathy (Trekcapri):

Hi Nancy, your salad looks very beautiful and delicious. You are so neat when you prepare your salads and I always enjoy looking at all of your prep work photos.

Have a great day today!

Your salad looks great. I have never bought the fat free feta, and now I won't. Thanks for letting us know.

Looks great, Nancy. Your prep photo looks so neat.

I enjoyed this one a lot. Love your photo of the ingredients before they were mixed (so colorful!). I like your plates too.

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