A popular Israeli salad made with simple ingredients and very easy to make. This salad is very refreshing and tastes amazing too.
After trying savoury Mujaddarah and sweet Malabi my final dish from Israeli cuisine is simple yet delicious Israeli salad. Frankly speaking, this is not what chose to post for last day. I wanted to make Rugelach but couldn’t do it. It is summer break for my elder one and both my girls together are making me less active for the blog. Even simple everyday cooking seems elaborate as they would want everything to eat.
It is summer break for my elder one and both my girls together are making me less active for the blog. Even simple everyday cooking seems elaborate as they would want everything to eat.
I guess it is the holiday’s spirit and the weather that is making me lazy and not to cook anything for the blog. That’s why I had to opt for this simple salad recipe. But I think sometimes we have to do basics as well, right?
Blogging Marathon#78 Week1/Day3
Dish– Israeli Salad
Source–Jewish Food Experience
A quick and tasty Israeli salad made with few simple ingredients and dressed in lemon juice and olive oil.
- 1 persian or english cucumber, chopped
- 1 red onion, chopped
- 2 ripe plum tomatoes, chopped
- 1/4 cup parsley leaves, chopped (I did not use)
- 1 ripe avocado, chopped (optional)
- juice of one lemon
- salt to taste
- peppercorn to taste
- 1 tablespoon olive oil, extra virgin
In a mixing bowl add all the vegetables.
Stir in salt, pepper and lemon juice. Give a nice gentle toss.
Drizzle in olive oil and mix well.
Serve and enjoy.
You may also add olives and jalapenos to make the salad extra zingy.