Description
Israeli salad is usually made of, tomatoes, cucumbers, onions and parsley, often complemented with green or red peppers, and dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not peeled. The key is using very fresh vegetables and chopping them as finely as possible. The ability to chop the tomatoes and cucumbers into the "finest, most perfect dice" is considered a mark of status among many kibbutz cooks.
Variations include salads made with the addition of grated carrot, finely shredded cabbage, sliced radish, fennel, spring onions, chives, and other herbs such as mint, za'atar or sumac.
Israeli salad is served as an independent side dish, as an accompaniment to main dishes, or stuffed in a pita with falafel or shawarma. It was part of the traditional Israeli breakfast at home before Western-style breakfast cereals became popular, and remains a standard feature at buffet breakfasts at Israeli hotels, as well as in many homes.
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