California Style Israeli Salad Food

CALIFORNIA STYLE ISRAELI SALAD

California Style Israeli Salad image

This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.

Provided by Sherbg

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

8 roma (plum) tomatoes, diced
1 English cucumber, peeled and diced
1 cup peeled, chopped jicama
1 small yellow bell pepper, diced
½ cup diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon dried parsley
salt and pepper to taste

Steps:

In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 9.2 g, Fat 7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 7.6 mg, Sugar 4.2 g

ISRAELI TOMATO SALAD

Israeli Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 cup each diced cucumber, tomato, green bell pepper and scallions with 3 tablespoons chopped dill, 2 tablespoons chopped parsley, the juice of 1 lemon and 1/2 cup olive oil in a large bowl.
Season with salt.

ISRAELI VEGETABLE SALAD

Israeli Vegetable Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 (1 pound 13-ounce) can chickpeas, rinsed and drained
1 cup tahini (ground sesame paste)
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
3 tablespoons chopped garlic (9 cloves)
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha
Good olive oil
Kosher salt and freshly ground black pepper
1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
3/4 cup (1/4-inch-diced) red onion
1/2 cup julienned fresh mint leaves, for garnish
Toasted pita bread, for serving

Steps:

For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

ISRAELI SALAD

Israeli Salad image

Make and share this Israeli Salad recipe from Food.com.

Provided by susie cooks

Categories Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 large tomatoes, diced
2 cucumbers, diced
1 large onion, diced
4 tablespoons parsley, finely chopped
1/2 lemon, juice of
1/4 cup olive oil
salt and pepper, to taste
chopped of fresh mint, to taste

Steps:

Combine the tomatoes, cucmbers and onions in a bowl.
Pour lemon juice over vegetables.
Add remaining ingredients and toss well before serving.

Nutrition Facts : Calories 176.9, Fat 13.9, SaturatedFat 2, Sodium 11.1, Carbohydrate 13.6, Fiber 2.5, Sugar 6.7, Protein 2.3

ISRAELI SALAD

Israeli Salad image

Fresh ingredients add bold flavors to this simple, no-cook salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Steps:

Combine all ingredients together in a large bowl and season with salt and pepper to taste.

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