Israeli Salad Recipe
I initially set out to make a Shirazi salad before realizing that I did not have any mint, and ended up making its close relative: the Israeli salad. (If only I knew that before I posted the tiktok lol)
In my opinion, this salad is made with veggies and a dressing that would go beautifully with just about any fresh or dried herbs you have on hand. I would love to try this salad with dill or basil in the future!
Time: 15 minutes (depends on your chopping skills, it's a great way to practice)
Difficulty: Easy-Medium
Servings: 4-5
Ingredients
1 whole large tomato
1 whole English cucumber
1 whole red onion
1 bunch of fresh parsely (alternatively, use mint for authentic Shirazi salad)
1 lemon
2 cloves of garlic
1 cup olive oil
Salt/pepper to taste
Directions
Wash veggies well, then dice them all into small cubes. Remember, unevenly sized cubes doesn't mean they taste any different ;) practice makes perfect
Mince the tender stems and leaves of a handful of parsely. This is to taste, but I used approximately 1 whole cup, which made the parsely flavor really come out.
Add veggies and parsley into large mixing bowl and mix to combine
For dressing: Toss peeled garlic cloves into a blender along with the juice of 1 whole lemon and 1 cup of olive oil. Season to taste, add an optional sprig of parsley, and blend. (My blender broke on the day I made this, so a mortar and pestle worked well for this too)
Pour the dressing over your salad, mix, and serve!
I served mine with just half an avocado, which was tasy, but this salad would be especially great overtop some grilled chicken or mixed into a Mediterranean bowl with kebab meat, rice, and Tzatziki!
Recipe Video