Israeli Salad, Easy and Adaptable
Posted on | November 6, 2008 |
When I need a colorful, simple and quick dish that’s just a little bit different and liked by everyone who’s tried it, this is the dish I turn to. It’s easy to make (just requires a lot of chopping) and very healthy. In Israel, every chef has their own variation of this salad and there’s some friendly competition to see who can chop the finest. I, however, am not usually that ambitious.
The great thing about this salad is that it’s just rough parameters–you can throw pretty much watever veggies you have on hand and it will still be great. Eggplant? Sure! No cucumbers? No problem. Big fan of carrots? Toss them in. Want a more substantial dish with protein? Throw in a can of chickpeas. Love cheese? Mix in some feta. Get the idea–it’s very adabtable and always tasty.
Oh, and to give credit where credit is due, I would be remiss if I didn’t mention my trusty sous chef–my dear husband. He loves this salad enough to help with the chopping, which cuts down the prep time even further. Plus, I can be sneaky and make him chop the onion!
Israeli Salad
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1 onion
1 cucumber
2 tomatoes
1 Tbs fresh parsley, chopped
1 Tbs olive oil
1 tsp lemon juice
Salt and Pepper to taste
1. Dice peppers, onion, cucumber and tomatoes. Combine in salad bowl.
2. In small bowl, whisk together olive oil and lemon juice. Drizzle over chopped veggies. Season with salt and pepper to taste and sprinkle parsley over salad.
3. Let sit for 15 mins. to allow flavors to combine. Serve and enjoy!
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