Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.
Ingredients
- cucumbers: 6 piece (diced)
- roma (plum) tomatoes: 4 piece (diced)
- green onions: 5 piece (sliced)
- red bell pepper: 1 piece (diced)
- garlic: 0.33333 cup (chopped)
- fresh parsley: 1 cup (chopped)
- fresh mint leaves: 0.5 cup (minced)
- olive oil: 0.5 cup
- lemon juice: 2 Tbsp (fresh)
- salt: 1 Tbsp
- ground black pepper: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
