ISRAELI CHOPPED SALAD RECIPES
ISRAELI TOMATO AND CUCUMBER SALAD RECIPE | ALLRECIPES
Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
Provided by mimitomany
Categories Tomato Salad
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.
Nutrition Facts : Calories 208.4 calories, CarbohydrateContent 11.2 g, FatContent 18.4 g, FiberContent 2.4 g, ProteinContent 2.2 g, SaturatedFatContent 2.6 g, SodiumContent 972.9 mg, SugarContent 4.7 g
ISRAELI VEGETABLE SALAD RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
- In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
- Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.
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