Low in calories, very simple to make, and extremely tasty and nutritionally rich, the Israeli salad is a great addition to any food table.
Until recent years, I didn’t even know it is an “Israeli Salad”. For me it was just a “salad”, the salad that me and everybody else I know ate at home, at list once a day (which is, by the way, pretty similar to other salads eaten in Italy or Greece). But that’s probably because I live in Israel.
True, in most countries until 10-15 years ago, there’s no way you could find vegetables like lettuce, cucumber and tomato in the same greengrocery. Olive oil? Outside some Mediterranean places and maybe California or something, who knew what that was?
But the world is changing, and today everyone can enjoy this simple, delicious and nutritional salad – so do try it.
(for a nice medium serving dish)
3 large tomatoes
3 medium cucumber
6-8 large lettuce leafs
1 red pepper (sweet)
4-5 small radishes (optional)
1/2 small onion
1/2 squeezed lemon
3-5 spoonful olive oil
1. Cut the tomatoes and cucumber into small to medium pieces.
2. Chop and add the lettuce.
3. Fine chop and add the sweet red pepper, radishes and onion.
4. Add the salt and pepper, then the olive oil and finally the lemon juice.
- All vegetables should be fresh and firm.
- Don’t use the larger cucumber – they tend to be watery and tasteless.
- The best thing to do is to make the salad and eat it right away. If your making it in advance, don’t add the salt until the actual serving.
- If you don’t like olive oil, use another vegetable oil – only make sure it’s a good one.