Israeli salad

Israeli salad

  • serves 4 as a side
  • Easy

Limi Robinson's version of a popular Israeli salad, also known as Arabic salad, is easy to assemble and promises fresh and zesty flavours

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This Israeli salad recipe comes from Limi Robinson’s book The Girl From Tel Aviv (£35, Sayvon Press). Read more about Tel Aviv’s cuisine here.

Limi says, “In Israel this popular salad, also known as Arabic salad, is enjoyed throughout the day. It is a simple local recipe, an expression of the abundance of our vegetables and the richness of the soil. Make sure that the cucumbers and tomatoes are fresh and firm. As a little girl, I always used to drink the juice from the salad left in the bowl. In fact, to this day, I still do that — but don’t tell anyone! For a Syrian version, add ½ tsp of ground cumin.” 

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Ingredients

  • small Lebanese cucumbers 3, finely diced
  • tomatoes 2, ripe but firm, finely diced
  • red onion ½, or 4 spring onions, finely chopped
  • flat-leaf parsley a handful of leaves
  • lemon ½, juiced
  • olive oil 2 tbsp

Method

  • Step 1

    Gently mix all the ingredients together, seasoning with salt. Serve at once.

Nutritional Information

  • Kcals 71
  • Fat 6g
  • Saturates 0.8g
  • Carbs 2.5g
  • Sugars 2.4g
  • Fibre 1.2g
  • Protein 1.2g
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