Best Israeli Chopped Salad Recipes

Salat Katzutz -

Provided by Mivashel

Time 10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

1 cucumber (english or seedless is best)
2 tomatoes (firm, ripe!)
1/2 red onion
1/2 red pepper (optional)
parsley
1 lemon
olive oil

Steps:

chop up the cucumber and tomato FINELY. It is chopped salad, because it is supposed to be chopped up! i'd say peel the cucumber, but it's not a must. The firmer, tastier the tomato, the better! If using red pepper, chop it up to about the same small size.
Chop up the red onion very small, maybe even slightly finer than the other vegetables.
Cut up/dice the parsely to taste - i'd probably use about 4 sprigs of parsely (any type works - italian, curly, etc.).
the key is the dressing - very simple - simply make a 50/50 olive oil and lemon juice mix, and salt and pepper to taste.
Mix it all together in a bowl and serve/eat.

Nutrition Facts : Calories 32.1, Fat 0.3, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 7.8, Fiber 1.8, Sugar 3.8, Protein 1.3

Israeli Chopped Salad image

Provided by Club Recipes

Time 2h20m

Number Of Ingredients 11

2 medium sized cucumbers, peeled, seeded, and diced (2 cups)
2 medium sized green bell peppers, cored and diced (1 1/2 cups)
3 medium sized tomatoes, seeded and diced (1 1/2 cups)
1/4 c chopped onion
2 1/4 oz can sliced black olives, drained (1/2 cup)
15 - 19 oz can garbanzo beans (chick peas), rinsed and drained
1/3 c olive oil
3 Tbsp lemon juice
1/2 tsp white pepper
1 1/2 tsp salt
4 tsp white vinegar

Steps:

1. In a large bowl, combine the cucumbers, greenpeppers, tomatoes, onion, olives and garbanzo beans.
2. In a small bowl, combine the remaining ingredients to make dressing; mix well.
3. Pour dressing over the vegetables and stir to coat.
4. Cover and chill for 2 to 3 hours or overnight, allowing the mixture to mainae before serving.