Description
This Quick Israeli Salad is easy to make and full of the best fresh and zesty flavors!
Ingredients
Scale
Quick Israeli Salad Ingredients:
- 1 pound Persian or English cucumbers, diced
- 1 pound cherry tomatoes, halved
- 1 bell pepper, cored and diced
- half a small red onion, diced
- 1/3 cup roughly-chopped fresh Italian parsley
- 1/4 cup roughly-chopped fresh mint
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons sumac, or more to taste
- Kosher salt and freshly-cracked black pepper
- (optional add-ins: chickpeas, crumbled feta cheese, toasted pine nuts)
Israeli Salad Wrap Ingredients:
- pita bread
- hummus
- 1 batch Quick Israeli Salad (see above)
- optional: cooked protein (chicken, steak, shrimp, etc.), falafel, crumbled feta cheese
Israeli Salad Hummus Dip Ingredients:
- hummus
- 1 batch Quick Israeli Salad (see above)
- roasted chickpeas*
- crumbled feta cheese
- pita chips, for serving
Instructions
To Make The Quick Israeli Salad:
- Toss all ingredients together in a large bowl until evenly combined. Season to taste with salt and pepper, also adding in extra lemon juice and/or sumac powder if desired.
- Serve immediately, or refrigerate in a sealed container for up to 2 days.
To Make The Israeli Salad Wrap:
- Spread a few spoonfuls of hummus evenly on a piece of pita bread. Top with a few spoonfuls of the Israeli Salad and any other optional add-ins. Roll the pita into a wrap and serve immediately.
To Make The Israeli Hummus Dip Wrap:
- Spread a batch of hummus out evenly on a serving plate. Sprinkle evenly with the Israeli Salad, roasted chickpeas and feta. Serve immediately with pita chips.
Notes
*I used roasted za’atar pita chips in the photo above. To make them, heat your oven to 400°F. Rinse and drain a can of chickpeas. Then add them to a bowl along with 1 tablespoon olive oil, 2 tablespoons za’atar, and toss to combine. Spread the chickpeas out in an even layer on a baking sheet, and season with salt and pepper. Bake for 20-25 minutes, or until the chickpeas crisp up a bit. Remove and let cool to room temperature, then serve.