Making Israeli Salad

Recipes From Israel

Israeli salad is only called Israeli salad in the US.  In Israel it is called Arabic salad.  I hope someone other than me sees the irony in that.  Whatever its called, this salad is all over Israel, available in most restaurants, all falafel stands, and for takeaway at markets.  I after seeing many of my coworkers bringing it to lunch.  I decided to join them by making a large batch at home, and bundling a bowl to bring for lunch.  I usually topped it with peanuts for a well-rounded meal although that is not typical.

Your eyes, tastebuds, and body will be pleased with this colorful and healthy Israeli salad.

Everything about this salad screams middle east cuisine.  The veggies are chopped small since this salad is often shoved into pitas on top of falafel or shwarma.  And it's tossed with a lemony-tahini dressing.  Tahini is the the middle east equivalent of peanut butter, a paste made of ground sesame seeds.  Its a main ingredient in hummus, and used as a condiment can be drizzled on just about anything.  For a healthy treat, here's my recipe for Israeli salad.

Ingredients

4 Roma or plum tomatoes finely diced

3 Persian or kirby cucumbers finely diced

2 Tablespoons tahini

1 Tablespoon olive oil

1 Tablespoon lemon juice

1 Tablespoon warm water

2 Green onions white and green parts diced

Salt and pepper to taste

2 Tablespoons dried parsley or 1/4 cup fresh parsley chopped

Directions

Toss the diced tomatoes, cucumber, and green onion in a bowl.  Season with salt, pepper and half of the parsley.  In a measuring cup mix the tahini, olive oil, lemon juice, and water.  It may look thick, but this dressing will thin out once tossed in the salad, which is the next step.  Once the dressing has been thoroughly mixed into the salad sprinkle remaining parsley over the salad.  Enjoy!