Kibbutz Salad

Kibbutz Salad Recipe from Zambia - Red Pepper, Green Pepper, Cucumber, Tomatoes, and More

Region / culture: Zambia | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Kibbutz Salad is a refreshing and colorful salad that originates from Israel. It is a popular dish in Israeli cuisine and is often served as a side dish or appetizer.

History

Kibbutz Salad is a traditional Israeli salad that has been enjoyed for generations. It is named after the kibbutzim, which are collective communities in Israel where members work together to grow food and live communally. The salad is made with fresh and simple ingredients that are readily available in the region.

Ingredients

1 red pepper
1 green pepper
1 long, fat and straight cucumber, unpeeled
4 large firm but ripe tomatoes
3 tbsp sunflower oil
1 tbsp fruity olive oil
1 tbsp wine vinegar
1 tbsp lemon juice
1 fat clove of garlic, peeled and crushed
1 level teaspoon salt
10 grinds of black pepper
1 tsp superfine (caster) sugar
1 tbsp finely snipped fresh mint or 1 tsp dried
2 tbsp chopped parsley

How to prepare

Halve and deseed the peppers and remove the white pith.
Cut each of the vegetables into even 0.75 inch cubes or squares, then place the tomatoes and peppers into separate bowls, cover, and refrigerate.
Place the cucumber cubes into a salad spinner or sieve, sprinkle with 1 tsp of coarse salt, and let it sit for 30 minutes, then spin or drain and refrigerate.
In a screw-top jar, shake together all the dressing ingredients, except the fresh herbs, until thickened.
Add the dried mint (if used) and let it mature in flavor for several minutes.
Put the cucumber, pepper, and tomato cubes into a large bowl, then stir in the chopped parsley and mint, along with the dressing, and mix well using 2 spoons.
Arrange the salad in a fairly shallow dish.
Serve the salad cool, but not chilled.

Variations

Add diced red onion or olives for extra flavor.
Mix in some feta cheese or chickpeas for added protein.
Drizzle with tahini or yogurt dressing for a creamy twist.

Cooking Tips & Tricks

Make sure to cut the vegetables into uniform cubes or squares for a visually appealing presentation.

- Let the cucumber sit with salt for 30 minutes to draw out excess moisture and prevent the salad from becoming watery.

- Use a mix of sunflower oil and olive oil for a balanced flavor in the dressing.

- Allow the dressing to sit for a few minutes to let the flavors meld together before adding it to the salad.

Serving Suggestions

Serve Kibbutz Salad as a side dish with grilled meats or fish.

- Enjoy it as a light and refreshing lunch on its own.

- Pair it with pita bread and hummus for a complete meal.

Cooking Techniques

Use a sharp knife to easily cut the vegetables into uniform cubes.

- Shake the dressing ingredients in a jar to emulsify and evenly distribute the flavors.

Ingredient Substitutions

Use red wine vinegar or apple cider vinegar in place of wine vinegar.

- Substitute fresh mint with dried mint, adjusting the quantity to taste.

Make Ahead Tips

You can prepare the vegetables and dressing ahead of time and assemble the salad just before serving to keep it fresh.

Presentation Ideas

Serve the Kibbutz Salad in a colorful bowl or platter for a vibrant presentation. - Garnish with additional fresh herbs or a sprinkle of sumac for a pop of color.

Pairing Recommendations

Pair Kibbutz Salad with grilled chicken skewers or falafel for a complete Middle Eastern meal.

- Serve it alongside tabbouleh and baba ganoush for a mezze platter.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Do not freeze the salad as the vegetables will become mushy when thawed.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

12g per serving

Fats

- Total Fat: 10g per serving

- Saturated Fat: 1g per serving

Proteins

- Protein: 2g per serving

Vitamins and minerals

Vitamin C: 60% of daily value per serving

- Vitamin A: 25% of daily value per serving

Alergens

This recipe is gluten-free and nut-free.

Summary

This Kibbutz Salad is a healthy and nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to add more vegetables to their diet.

Summary

Kibbutz Salad is a simple and delicious dish that showcases the fresh flavors of the Mediterranean. With a mix of colorful vegetables and a zesty dressing, this salad is perfect for a light and healthy meal or side dish. Enjoy the crisp and refreshing taste of Kibbutz Salad with family and friends!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory. It was a warm summer day, and I had just arrived at a kibbutz in Israel. I was a young woman, eager to explore the world and learn new things. Little did I know that this kibbutz would hold the key to one of my favorite recipes.

As I settled into my new home on the kibbutz, I was immediately struck by the sense of community and togetherness that permeated the air. The members of the kibbutz worked together, ate together, and shared their lives with one another. It was a beautiful thing to witness, and I knew that I wanted to become a part of it.

One day, as I was walking through the fields with some of the other women from the kibbutz, we came across a group of farmers harvesting fresh vegetables. They were picking tomatoes, cucumbers, bell peppers, and herbs, all of which looked incredibly fresh and vibrant. I was struck by the beauty of the produce and asked one of the farmers if I could help them.

The farmer smiled warmly and handed me a basket, inviting me to join them in their harvest. As we worked together, I felt a sense of kinship with these hardworking people. They shared stories with me, taught me about their way of life, and even showed me some of their traditional recipes.

One of the recipes that caught my eye was a simple salad made with the fresh vegetables we had just harvested. The farmers called it "Kibbutz Salad," and it was a staple dish in their community. They explained to me that it was a dish meant to showcase the beauty and flavor of the fresh produce they worked so hard to grow.

I watched as they chopped the vegetables with precision and care, mixing them together with olive oil, lemon juice, salt, and pepper. The colors and aromas of the salad were intoxicating, and I couldn't wait to try it.

When the salad was finally ready, we all sat down together at a long table in the shade of a fig tree. The farmers passed around plates of the salad, and I eagerly took a bite. The flavors exploded in my mouth - the sweetness of the tomatoes, the crunch of the cucumbers, the earthiness of the bell peppers. It was a revelation.

I asked the farmers for the recipe, and they were happy to share it with me. I wrote it down in my notebook, making sure to jot down every detail so that I could recreate it later. From that day on, Kibbutz Salad became a regular part of my diet.

Over the years, I have made Kibbutz Salad for countless family gatherings, potlucks, and picnics. Each time I prepare it, I am transported back to that warm summer day on the kibbutz, surrounded by the people who welcomed me with open arms and shared their traditions with me.

I have added my own twist to the recipe, incorporating different herbs and spices to suit my taste. But the essence of the salad remains the same - fresh, colorful, and bursting with flavor. It is a dish that never fails to impress, and I am grateful to the farmers who taught me how to make it.

As I sit here in my kitchen, chopping vegetables and mixing dressing, I am filled with gratitude for the experiences that have shaped me and the recipes that have enriched my life. Kibbutz Salad will always hold a special place in my heart, a reminder of the generosity and warmth of the people who first shared it with me. And as I take my first bite of the salad, I am reminded once again of the power of food to bring people together, to create memories, and to nourish both body and soul.