Israeli Salad – The Perfect Summer Bite

Israeli Salad

Israeli Salad – Perfect for Summer

Labor Day has passed and thus marks the unofficial end of summer (moment of silence, please).

Once again, it is time to put away the bathing suits and sunscreen.  No more tousled beach hair, salty lips from the sea or digging your toes into the sand.  Summer fruits and vegetables are still here for a few more weeks and I try to get every last bite I can before they disappear until next year.

Tomatoes will soon be those pale pink, insipid, cellophane-wrapped globes trying to pass for the real thing and even though we know better, some of us will buy them anyway…  only to be thoroughly disappointed.

I usually make a last-ditch effort this time of year to get the last of the summer produce before I am limited to root veggies.  Fall produce is wonderful and I love it,  but there’s nothing like tomatoes, cucumbers, peppers, corn, etc. during the summer months.

This salad makes wonderful use of what most people grow in their gardens, so if you are lucky enough to grow some of your own veggies, you may not have to go farther than your back yard to get your ingredients!

I’m not quite ready to say goodbye to the sunshine and long days just yet…

Used to make Israeli Salad:

Pin Israeli Salad:

Israeli Salad

Yield: 6

Israeli Salad

Print

The perfect summer bite, a tasty way to use up the bounty of summer vegetables like tomatoes and cucumbers.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 3 tomatoes
• 4 cucumbers, mini or seedless
• 1 bell pepper
• 2  scallions
• 2 tbsp parsley, minced
• 1/3 cup good quality olive oil
• 1 tsp honey, or other sweetener if vegan
• 1/3 cup lemon juice
• 2 tbsp red wine vinegar
• 1 tsp sumac
• 2 tsp  salt
• 1 tsp pepper

Instructions

1. Seed and finely chop tomatoes, bell pepper and cucumbers.  
2. Slice scallions thinly. 
3. Add vegetables and herbs to medium bowl.  
4. Whisk together olive oil, honey, lemon juice, vinegar, sumac, salt and pepper.
5. Add to vegetable mixture and toss to combine.

Notes

The key to this salad is to cut everything very small. It takes a little more time, but the payoff is worth the effort!

It can be eaten as a side dish, pile it in a pita for a light lunch or scoop up with toasted pita chips for a snack.

My personal favorite: with a big spoon straight out of the bowl.

*If mini cucumbers are not in your market, buy the long, thin English cucumbers. Avoid the "regular" cucumbers, their flavor and texture is not as good.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 153 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 800mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 2g

This data was provided and calculated by Nutritionix on 7/28/2019

Craving more salad recipes?

Try these and keep eating your vegetables all year long.  Thank you for spending part of you day with me!

• Summer Grain Salad
• Freekeh Salad
• Arugula, Butternut & White Bean Salad
• Thai Chicken Salad
• Grilled Zucchini Salad