Israeli salad is a simple, healthy mixture of chopped fresh vegetables tossed with aromatic herbs, lemon juice and olive oil. In Israel and across the Middle East, every household has their own version. Don’t feel obligated to stick to this recipe, there are very few rules. Diced carrots, bell peppers, hot chiles, crumbled feta, garbanzo beans, olives, nuts and seeds are all lovely additions. Serve it with grilled meats and fish, on top of rice dishes, for breakfast with eggs, or with warm pita and hummus. Trust me, you’ll find a hundred uses for it in your home.
Get the full recipe: https://andrewzimmern.com/recipes/andrew-zimmern-cooks-israeli-salad/
7 Comments
If it looks good eat it
mmmmm tastes like genocide 🙂
Dear Mr. Zimmern, what is `shoug`? And I always thought that Israeli salad would be prepared with vinegar instead of citron juice. But I have been told wrong. Anyway, I will try your recipe with vinegar instead of radieschen.
O wow , infact this is an old very old iranian salad recipe which name is shirazi salad .its root goes back to shiraz city wich is the third big city of iran for decads…i am wonder how its name is changed to Israeli salad …..
Who COOKS a Salad ?
Wow, next level with the radishes and zhug. respect
WoW’