This salad is the classic Israeli side dish, served with almost everything from falafel to a brunch spread. You can add whatever you have on hand – red peppers go great! The key is to chop the vegetables very fine, so that they form a uniform, blended salad.
INGREDIENTS
Cucumber Melafefon מְלָפְפוֹן
Tomatoes Agvanyot עַגְבָנִיּוֹת
Onion Batzal בָּצָל
Olive Oil Shemen Zayit שֶׁמֶן זַיִת
Salt Melach מֶלַח
METHOD
1. Chop the cucumbers, tomatoes and onions into small, uniform, pieces – 4mm wide is ideal, but no worries if they’re a bit bigger.
2. Mix the vegetables in a bowl, drizzle with salt and olive oil, and toss.
Serving Tip – While Israeli salad is delicious on its own, it goes great with other dishes. Scoop it up with your pita, or serve it in your falafel. Almost every Israeli breakfast comes with a side of Israeli salad, or it can even be sprinkled over meat or rice dishes.
