Israeli vegetable salad - Salat yirakot Yisraeli

    (114)
    25 min

    This Israeli salad can be found in most food stands all over Israel. It is a fresh, light and colourful salad, which can be served on its own, a side dish or inside a pitta bread.


    95 people made this

    Ingredients
    Serves: 5 

    • 6 cucumbers, diced
    • 4 plum tomatoes, seeded and diced
    • 5 spring onions, sliced
    • 1 red pepper, seeded and diced
    • 45g garlic, chopped
    • 60g fresh parsley, chopped
    • 15g fresh mint leaves, chopped
    • 125ml olive oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon salt
    • 1 tablespoon ground black pepper

    Method
    Prep:25min  ›  Ready in:25min 

    1. Toss the cucumbers, tomatoes, onions, pepper, garlic, parsley and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

    Cook's note

    To chop this amount of garlic, it is better to throw the whole, peeled garlic cloves into a food processor and blitz.

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    Reviews & ratings
    Average global rating:
    (114)

    Reviews in English (77)

    by
    66

    i visited Israel in June and nearly every meal came with this type of salad, even breakfast! even so, i have made this many times and usually emulsify the olive oil, lemon juice, garlic, salt & pepper and then drizzle that over the mixed veggies. blending it helps intensify the flavor IMHO. a tip i learned in Israel is to grate the lemon peel of the lemon used. again, the flavor is just kicked up a notch. nice if you like lemon as I do. (7/11) --so i made this and immediately ate a big bowl with a panzella cracker. just super fresh, clean flavors, delicious. i used persian cukes & followed recipe exactly. while licking the bowl it occured to me that chick peas and some feta would make it spectacular. and that second bowl was indeed. (oh yeah, fresh tomato was the only item i didn't have. i did have a can of muir glen diced toms but decided to wait until i put everything else together. honestly, i thot it was perfect w/o them. i only drizzled olive oil as well.)  -  20 Jun 2010  (Review from Allrecipes US | Canada)

    by
    43

    I stuffed this into a pita picket. I am thinking that it would be easier to manage if it was rolled like you would a burrito, as the filling would fall out if you just rolled it pita style. This was really good! The only thing, the garlic was a bit much for us, so next time I will add garlic to taste! Great recipe though!  -  08 Oct 2009  (Review from Allrecipes US | Canada)

    by
    37

    Yummy combination of flavors. I loved the parsley, mint and lemon - so simple. Took a lot more prep time than I imagined it would - lots of peeling and seeding and chopping. WAY too much olive oil. I would at least halve it and drizzle slowly till you get the consistency you want. Too much salt for my liking too so I will play with that. Nice and refreshing and will definately make again though!! Served in a pita pocket with some cream cheese.  -  05 Feb 2010  (Review from Allrecipes US | Canada)

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