Israeli Vegetable Salad

Israeli Vegetable Salad Recipe - Authentic & Delicious

Region / culture: Israel | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Israeli Vegetable Salad is a refreshing and colorful dish that is perfect for a light and healthy meal. This salad is packed with fresh vegetables and tossed in a simple olive oil dressing, making it a great side dish or even a main course.

History

Israeli Vegetable Salad, also known as Israeli Salad or Arabic Salad, is a popular dish in Israel and the Middle East. It is a staple in Israeli cuisine and is often served as a side dish with grilled meats or as a topping for falafel or shawarma. The salad is believed to have originated in the Arab countries of the Middle East and has since become a beloved dish in Israel.

Ingredients

2 fresh tomatoes
2 fresh green peppers
1 to 2 tbsp olive oil
2 large cucumbers
0.5 small onion
0.5 tsp pepper

How to prepare

Dice all vegetables into cubes that are 0.5 inches or smaller.
Place the diced vegetables into a salad bowl.
Add the oil and pepper to the vegetables.
Allow the mixture to stand at room temperature for at least 0.5 hour before serving.

Variations

You can customize Israeli Vegetable Salad by adding ingredients such as chopped parsley, mint, or lemon juice for extra flavor. You can also add diced avocado or feta cheese for a creamy and tangy twist.

Cooking Tips & Tricks

To make the best Israeli Vegetable Salad, be sure to use the freshest and ripest vegetables available. Dice the vegetables into small, uniform pieces to ensure that each bite is bursting with flavor. Allow the salad to marinate for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Israeli Vegetable Salad can be served as a side dish with grilled meats, as a topping for falafel or shawarma, or as a light and refreshing main course.

Cooking Techniques

Israeli Vegetable Salad is a no-cook dish that requires simple chopping and mixing. The key to making this salad is to dice the vegetables into small, uniform pieces for a perfect bite every time.

Ingredient Substitutions

You can substitute the olive oil with avocado oil or sunflower oil for a different flavor profile. You can also add or omit vegetables based on your preferences.

Make Ahead Tips

Israeli Vegetable Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving to redistribute the flavors.

Presentation Ideas

Israeli Vegetable Salad can be served in a large salad bowl or individual serving bowls for a beautiful presentation. Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of elegance.

Pairing Recommendations

Israeli Vegetable Salad pairs well with grilled meats, hummus, pita bread, or tabbouleh. It is also delicious served alongside grilled fish or kebabs.

Storage and Reheating Instructions

Israeli Vegetable Salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply allow the salad to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories per serving: 100

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

Israeli Vegetable Salad is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and folate.

Alergens

Israeli Vegetable Salad is free of common allergens such as gluten, dairy, nuts, and soy.

Summary

Israeli Vegetable Salad is a low-calorie, nutrient-dense dish that is packed with vitamins and minerals. It is a healthy and delicious addition to any meal.

Summary

Israeli Vegetable Salad is a simple and delicious dish that is perfect for a light and healthy meal. Packed with fresh vegetables and tossed in a simple olive oil dressing, this salad is a must-try for any food lover.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting a friend who had just returned from a trip to Israel. She had brought back with her a treasure trove of recipes and ingredients, and she insisted on making me this Israeli Vegetable Salad that she had learned to make while traveling.

As she chopped up the fresh tomatoes, cucumbers, and bell peppers, I could see the vibrant colors and smell the fragrant aroma of the vegetables. She explained to me that this salad was a staple in Israeli cuisine, often served alongside grilled meats or falafel. The dressing was a simple mixture of olive oil, lemon juice, garlic, and herbs, which added a zesty and refreshing flavor to the crisp vegetables.

As I took my first bite of the salad, I was immediately hooked. The flavors were bright and bold, with the perfect balance of acidity and sweetness. The crunch of the vegetables paired perfectly with the creamy dressing, creating a harmonious combination that was both satisfying and light.

I asked my friend for the recipe, and she gladly shared it with me. She told me that she had learned it from a local chef while she was in Israel, and that it had quickly become one of her favorite dishes to make at home.

After that day, I couldn't stop thinking about the Israeli Vegetable Salad. I craved its fresh and vibrant flavors, and I knew that I had to learn how to make it myself. I began experimenting in my own kitchen, using the recipe that my friend had given me as a starting point.

I sourced the freshest and most colorful vegetables that I could find, making sure to slice them thinly and evenly to ensure the perfect texture. I whisked together the dressing, adjusting the ratios of oil, lemon juice, and herbs until I found the perfect balance of flavors.

After several attempts, I finally nailed the recipe. The Israeli Vegetable Salad that I had created tasted just like the one my friend had made for me that summer day. I was thrilled to have mastered this dish, and I couldn't wait to share it with my family and friends.

Over the years, the Israeli Vegetable Salad became a staple in my own kitchen. I made it for countless gatherings and potlucks, always receiving rave reviews from everyone who tried it. People couldn't believe that such a simple dish could pack such a flavorful punch.

I shared the recipe with anyone who asked for it, spreading the joy of this delicious salad far and wide. I loved seeing the smiles on people's faces as they took their first bite, just as I had when I tried it for the first time.

As I continued to make the Israeli Vegetable Salad, I found ways to make it my own. Sometimes I would add in extra herbs or spices for a twist, or swap out different vegetables depending on what was in season. Each variation was a delicious experiment that added to the versatility of the dish.

Now, whenever I make the Israeli Vegetable Salad, I think back to that warm summer day when I first tried it. I am grateful to my friend for introducing me to this recipe, and I am proud to have mastered it in my own kitchen. It is a dish that truly captures the essence of Israeli cuisine – fresh, vibrant, and full of flavor. And it will always hold a special place in my heart as a reminder of the joy of sharing food with loved ones.