This is one of my favorite salads that I had for the first time in India. After a 22 hour plane ride and an 8-hour drive to the village of Rishikesh, I wanted something FRESH. I couldn’t stress the word FRESH enough after having eaten horrible airplane food and protein bars for a full day. ACK!
When I asked the waiter for the freshest thing on the menu, he suggested the Israeli salad which I though was interesting considering it was 5:00am. Little did I know that this salad is not only traditional among Israeli cuisine, but it’s also enjoyed frequently with one’s eggs for breakfast.
I’m confident once you try this salad, you’ll love it. Let me be the first to warn you though…it’s highly addictive and may need it’s own 12-step program 🙂
• 3 Persian cucumbers or 1 English cucumber (finely chopped)
• 1 bell pepper* (finely chopped)
• 4 green onions (finely chopped)
• 3 garlic cloves (finely chopped)
• 2 tomatoes or 1 cup of cherry tomatoes (chopped)
• 1/3 chopped fresh parsley
• 3 tbsp. minced fresh mint leaves
• Olive Oil
• Salt and Pepper
• 1/2 a lemon
The Process: The beauty of this recipe is that it takes as long to make as it takes for you to chop. Simply chop your ingredients and place in a serving bowl. Drizzle your olive oil, salt, pepper, and lemon juice to your taste.
Serves: 2-3 as a side dish
* Bell Pepper is not typically found in traditional Israeli Salad, but I love the extra flavor it adds.