Israeli Chopped Salad is one of those dishes that I make on repeat all year long. I love all the crunchy veggies and the fact that it will last in the fridge for a couple of days. Plus it's a salad that everyone in my family will eat without complaint, that's a big win around here. Even my 1 year old happily eats it, red onions and all.
Now when it comes to Israeli salads there are lots of opinions on exactly what should and shouldn't be added. Some people are purists and believe it should only have the basics - cucumbers, tomatoes, parsley, lemon juice, and olive oil. Other add in all sorts of extras like diced bell peppers, red onion, fresh herbs, and spices like sumac or za'tar. Personally I fall somewhere in between and can't help but add some red onion, fresh mint, and fresh dill. So good.
When it comes to Israeli salad, the cucumber you choose really makes a difference. Ideally you want to use Persian cucumbers, which have a very thin edible skin and are almost seedless. They add the most crunch and hold up the best in my opinion. A close second option is the English or Hothouse cucumber, which also works great in this salad. If you can't find either of these cucumbers, you can opt for a regular cucumber but make sure to take these steps first. First you will want to peel the cucumber since the skin is generally thick and waxy. Then scoop out the seeds since they add too much moisture to the salad. Lastly if your cucumber is extremely moist, sprinkle it with salt and let is rest on the counter for 15 minutes before adding it to the salad. This will help is stay crunchy.
Ways to mix up this Israeli Salad:
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Here are some of the tools I used to help me prepare this dish.
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