About the Recipe
This vibrant and refreshing Israeli Vegetable Salad showcases the region’s rich agricultural bounty. Known for its crisp textures and delightful flavors, it’s a staple at falafel stands throughout Israel, perfect as a side to the beloved falafel balls.
The salad features a colorful assortment of fresh vegetables, including ripe tomatoes, crunchy cucumbers, bell peppers, and red onions, all finely diced for a visually appealing mix. A light dressing of olive oil, lemon juice, salt, and pepper enhances the natural flavors without overpowering them.
This simple yet effective dressing allows the freshness of each ingredient to shine through, making every bite a burst of flavor. The salad’s versatility makes it a satisfying dish on its own, a complement to various main courses, or even stuffed into a warm pita with falafel for a delicious and filling meal.
The combination of textures—from the crunch of the cucumbers to the juiciness of the tomatoes—creates an enjoyable eating experience that’s both refreshing and satisfying. Packed with nutrients, this salad is a wholesome choice for anyone looking to incorporate more vegetables into their diet.
As a staple in Israeli cuisine, it reflects the country’s emphasis on fresh, local ingredients and vibrant flavors. Whether enjoyed at a bustling street stand or prepared at home, this Israeli vegetable salad is sure to delight anyone who tries it.
Ingredients
1 large hothouse cucumber, unpeeled, halved, seeded, and ½-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
½ red onion chopped
½ cup julienned fresh parsley leaves, for garnish
⅓ cup olive oil
¼ cup lemon juice
½ teaspoon salt
½ teaspoon black pepper
Preparation
In a large bowl, combine diced cucumber, tomatoes, and red onion. Add olive oil, lemon juice, salt, and black pepper, then mix well.
Notes