Israeli Salad Food

ISRAELI VEGETABLE SALAD

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

Steps:

• Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

ISRAELI TOMATO SALAD

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 SALAD

Steps:

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

FRESH ISRAELI SALAD

Steps:

• Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

ISRAELI BREAKFAST SALAD

Steps:

• Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
• In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
• Mix thoroughly and season generously with salt and pepper.
• Drain the cucumber and cut into small cubes.
• Mix into the cheese mixture.
• Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.

ISRAELI SALAD

Steps:

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