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Quick Israeli Salad

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 -6 servings 1x

Description

This Quick Israeli Salad is easy to make and full of the best fresh and zesty flavors!


Scale

Ingredients

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:

  1. 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.
  2. Serve immediately, or refrigerate in a sealed container for up to 2 days.

To Make The Israeli Salad Wrap:

  1. 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:

  1. 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.