Israeli Salad

Preparation info
  • Yields:

    6 to 8

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

A breakfast staple on Israeli kibbutz tables for many years, this salad has become wildly popular in Jewish communities worldwide. The refreshing mix of juicy vegetables and herbs is especially good served alongside unsauced roasted or grilled foods.

The salad is endlessly variable. For extra crunch and color, you can include slices or cubes of carrot and radish. Other delicious additions: tiny pieces of peeled lemon flesh (especially mild Meyer lemon), bite-size pieces of toasted p