Israeli Tomato And Cucumber Salad Recipes

CLASSIC ISRAELI SALAD (PAREVE)

Classic Israeli Salad (Pareve) image

An easy, vegan recipe for classic Israeli salad, made with diced tomatoes, cucumbers, and bell peppers, simply tossed with olive oil, lemon juice, and salt.

Provided by Giora Shimoni

Categories Side Dish Lunch Dinner Salad

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

3 medium tomatoes, cored, seeded, and cut into 1/4-inch dice
3 Persian cucumbers, or 1 large English cucumber, cut into 1/4-inch dice
1 red bell pepper, cored and chopped into 1/4-inch dice
3 scallions, trimmed, white and light green parts thinly sliced into rounds
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice, from about 1 large lemon
Sea salt, or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.

Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ISRAELI TOMATO AND CUCUMBER SALAD

Israeli Tomato and Cucumber Salad image

Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.

Provided by mimitomany

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

4 English cucumbers, diced
4 Roma (plum) tomatoes, seeded and diced
½ purple onion, diced
1 red bell pepper, seeded and diced
2 tablespoons chopped garlic
1 cup chopped fresh parsley
3 tablespoons chopped fresh mint
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 tablespoon ground black pepper

Steps:

Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 11.2 g, Fat 18.4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 972.9 mg, Sugar 4.7 g

ISRAELI TOMATO SALAD

Israeli Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 cup each diced cucumber, tomato, green bell pepper and scallions with 3 tablespoons chopped dill, 2 tablespoons chopped parsley, the juice of 1 lemon and 1/2 cup olive oil in a large bowl.
Season with salt.

TOMATO, CUCUMBER & CORIANDER SALAD

Tomato, cucumber & coriander salad image

A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 4

Ingredients

6 ripe vine tomatoes , deseeded and chopped
1 small cucumber , diced
1 red onion , very finely chopped
6 tbsp fresh coriander , chopped

Steps:

Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving

Nutrition Facts : Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR

Tomato and Cucumber Salad with Pita Bread and Za'atar image

Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Lemon Cucumber Summer Healthy Vegan Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 tomatoes, chopped
1 large cucumber, peeled and chopped
4 scallions, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
Accompaniments: warm pita bread, olive oil, and Za'atar

Steps:

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) image

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.

Provided by Samin Nosrat

Categories salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings (about 5 cups)

Number Of Ingredients 8

Ingredients

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Steps:

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

ISRAELI SALAD

Israeli Salad image

Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.

Provided by Maslow

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 11

Ingredients

6 cucumbers, diced
4 roma (plum) tomatoes, seeded and diced
5 green onions, sliced
1 red bell pepper, seeded and diced
⅓ cup chopped garlic
1 cup chopped fresh parsley
½ cup minced fresh mint leaves
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 18.4 g, Fat 22.3 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 1415.3 mg, Sugar 7 g

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