Israeli Salad
Recipe: #38116
January 21, 2022
Categories: Salads, Lemon, Tomato, Cucumber, Jewish, Mediterranean, Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This salad which is essentially made with chopped tomatoes and cucumbers, dressed with lemon juice, pomegranates, etc. is served everywhere and with everything in Israel; alongside a breakfast omelette, inside a huge Iraqi-style flatbread with lamb shawarma, or as a main course topped with garlicky chicken or scattered with crumbled white cheese served on it's own as a side or making part of a light lunch. Source: Cherish cookbook"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (248.4 g)
- Calories 92.9
- Total Fat - 5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 10.1 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 3.8 g
- Sugars - 6.4 g
- Protein - 2.2 g
- Calcium - 33.8 mg
- Iron - 0.8 mg
- Vitamin C - 75.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Halve the cucumbers lengthwise and use a teaspoon to remove the seeds and watery centers. Then cut the cucumbers into thin strips and then into dice.
Step 2
Put all the ingredients in a bowl, in the order listed (cucumbers - pomegranate seeds), except that you leave the lemon juice, olive oil, cinnamon and salt until just before serving.
Step 3
Toss together, then taste for seasoning and adjust with a little more salt, if necessary. Serve immediately, at room temperature.
Tips
No special items needed.
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