Typical Israeli Salads and how to Serve them.
An Israeli Dinner Table!
If you are familiar with the Israeli table, you know that a proper Israeli meal will have no less than 3 different salads on the table and more likely 7 or 8. In this hub, I will be talking about the various salads along with a recipe. This article is part of a series and there are several more recipes in accompanying hubs. Admittedly, there are a few that I don't make in which case I will provide you with a link to a good recipe or place to purchase! When you sit down to a meal, the table will be filled with salads breads and condiments. They are presented in small dishes all around the table so that no one need reach far to get a taste from each one. The sharing of these tasty and healthy foods is a social event as well as a great way to start a meal. It gets your taste buds ready for the awesome gastronomic event to follow!
Typical Salads
Israeli salad
hummous
cabbage salad (several varieties)
baby salad
pepper salad (3 different kinds)
harissa (hot red pepper paste)
eggplant (3 different kinds)
carrot salad
beets
various olives and pickles
Pretty serving dish ideas
Ingredients to have handy
If you live in Israel or have occasion to entertain, these are the kinds of things you would want in your house to be able to chop up a few salads. Shopping at the open market is often arduous, hot and sticky but the joy of spending very little for a whole lot is worth the effort!
Every kitchen should always have fresh lemon, tomatoes, garlic and onion. You can make a lot with these few ingredients. Better yet to also have cucumber, cabbage and cabbage.
In today's hub, we will do the Israeli Salad, first on the list!
The second item on the list is hummus. I have made it myself but have been much more impressed with hummus I have purchased. If there is a middle eastern deli or bakery nearby, that is where you will probably find the tastiest, most authentic hummus. If not, your grocery store may stock this brand, Sabra Hummus in a variety of tasty flavors.
The Shuk (market)
Israeli salad
Traditionally, it is made with tomatoes, cucumber, onion, cilantro, lemon and oil. But different variations include: yoghurt, cabbage, hot peppers or sweet peppers. You can certainly chop any vegetable into it but for today, we'll stick to the basic!
For this recipe, you will need:
1 large tomato, whichever variety you like best. (I prefer the vine tomatoes and usually use 2 small ones), 1 large cucumber or 2 medium Persian cucumbers, a small red onion, cilantro (1 bunch), 1 lemon, a tablespoon of olive oil, salt and pepper to taste, a medium bowl
Cook Time
| Nutrition Facts | |
|---|---|
| Serving size: 1/2 cup | |
| Calories | 65 |
| Calories from Fat | 36 |
| % Daily Value * | |
| Fat 4 g | 6% |
| Carbohydrates 8 g | 3% |
| Protein 1 g | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Instructions
- Dice the tomato and put in the bowl
- Peel (leaving some peel on) and dice the cucumber. Add to bowl. For extra crisp salad, you can dice 2 medium persian cucumbers instead.
- Dice the onion and chop a handful of cilantro up. Add to bowl and mix all ingredients. You are now ready to dress your salad.
- Squeeze the juice of one lemon onto it. Drizzle with olive oil. Add salt and pepper to taste.
- Eat and enjoy!
B'tayavon!
Bon Appetit in Hebrew!
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