Today’s post is a meal complement to Tuesday’s Grilled Chicken Shawarma. It’s a Fresh Israeli Salad that is the perfect fresh side dish for that beautiful, simple chicken. In fact, it’s a great salad on its own or it could be paired with pork kebabs or fish. I bet it’s even delicious served with an omelette!
Simple and savory, this salad is described as the “most well-known national dish of Israel.” It’s traditionally served as a part of an Israeli breakfast along with cheeses, olives, pita and yogurt. This salad is also known as Arab Salad.
Israeli Salad is a cool mix of finely chopped cucumber, bell peppers, red onion, tomato, parsley, olive oil and lemon. But, there are many variations of this dish. Some even contain pine nuts, beets and goat cheese. So, feel free to make this with whatever fresh veggies (or nuts or cheese) you have on hand.
This is not one of those recipes that has to be followed to the letter. You can vary the herbs. You can chop it into big chunks or finely dice it. Make it your own. I like it finely diced, because it makes it more like a salsa.
I love, love, love it with the Chicken Shawarma and I just know you will too. Try it and talk to me about your experience in the comments.
Israeli Salad
Ingredients
- 1 English cucumber
- 2-3 medium tomatoes seeded
- 1/2 orange bell pepper
- 1/2 red bell pepper
- 1/2 medium size red onion
- zest of one lemon
- 1 lemon juiced
- 2 TBSP olive oil
- 1/2 cup flat leaf parsley finely chopped
- salt and pepper
Instructions
- Finely dice all the vegetables and add to a large bowl.
- Add lemon zest, lemon juice, olive oil, parsley and mix well.
- Add salt and pepper to taste.
- Serve at room temp or chilled.
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