Israeli Salad Farmer’s Market Garden Deliciousness

When this “recipe” first came into my life, it was 1,000 years ago, at a Passover seder at my parent’s house. And it was called Israeli salad. Which, in our house, is how it will always be referred to. But for some reason, it wasn’t until I hosted Passover this year that I realized I should be making this salad all the time. (And kind of do, in one form or another.)

Basically, it’s just a bevy of chopped raw vegetables and herbs, dressed lightly with salt, black pepper, lemon juice and olive oil. I add a splash of champagne vinegar here and then, but it just depends on the time of year, and the season you’re pushing. The “official recipe” is below, and trust me when I say it’s exactly that easy and that delicious!

But for real, if most of you aren’t already making something that looks and tastes like this, you don’t need to follow this recipe to have an amazing farm fresh dish. Go to the garden/farmer’s market/store and get whatever looks great! Cucumber, tomato, peppers…if you like it spicy, throw in a seeded serrano. Add in some scallions…I’ve done this with raw onion, and it can be a bit pungent, but shallot would be great.

Don’t like cilantro? Use basil and parsley, or dill and mint. You’re not limited by anything here–there are no rules. Chop the veggies as small or big as you like. This salad is rustic and gorgeous. Bright, colorful, refreshing and full of flavor.

Which is all we really want most of the time, right? Something easy, that makes us look like rockstars? Just go for it!

Israeli Salad

8 med tomatoes cut into small dice (you can also use roma tomatoes but when able, use anything you want. I loved heirloom tomatoes in this.)
1 seedless cucumber, diced
2-3 peppers red, green, yellow, orange (whatever you like)
1 C Chopped flat parsley
1/2 C Chopped cilantro
3-4 scallions chopped
Zest and juice of 1 lemon
2-3 T olive oil
Salt and pepper

Mix everything together and put in fridge.  Serve at cool room temp.

Makes 8 servings

**If salad produces too much liquid in fridge, just scoop out of mixing bowl with slotted spoon when serving.**

About Jill Sites

A lover of all things food and drink, I took to blogging after a year of writing recipes and talking food on facebook. I'm a married lady, living in the rural suburbs...kind of. I struggle with cooking healthy, cooking on a budget, and cooking well. I live for chocolate of almost any kind, but most often don't eat it. A good, stiff Oatmeal Stout revs my engine as much as a great glass of Sancerre, and I'll teach you about the easiest way to drink tequila.
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4 Responses to Israeli Salad Farmer’s Market Garden Deliciousness

  1. vintageheaven says:

    Looks refreshing! Nice pic.

  2. Heather says:

    Pointing out an error above: it says "Makes 8 servings." I think that should say "Makes 1 serving" because I ate the whole dang thing myself tonight! xxh

  3. Sandra Cohen says:

    Absolutely DELICIOUS! So colorful. Tastes as good as it looks.

  4. Eileen Leader says:

    How much in advance can you put this together with the dressing. Thanks!

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