Summer has arrived, and it’s time to ditch those heavy winter salads for something lighter and fresher. Look no further than Israeli salads, a staple of Middle Eastern cuisine that are perfect for hot summer days. With their bright colors, tangy flavors, and refreshing textures, these salads are sure to become your new go-to. From classic cucumber and tomato combinations to more adventurous pairings like roasted eggplant and tahini, there’s an Israeli salad out there for everyone.
In this article, we’ll explore 20 different Israeli salad recipes that are perfect for summer. Whether you’re looking for a quick and easy side dish or a light and satisfying lunch, these salads are sure to hit the spot.
Classic Israeli Cucumber and Tomato Salad
This refreshing salad is a staple in Israeli cuisine, perfect for hot summer days. With its simplicity and flavor, it’s no wonder it’s a crowd-pleaser.
Ingredients:
– 4 large cucumbers, peeled and thinly sliced
– 2 large tomatoes, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cucumber slices, tomato dice, red onion slices, and parsley.
2. Sprinkle the garlic over the mixture and toss gently.
3. Drizzle the lemon juice over the salad and season with salt and pepper to taste.
4. Toss again to ensure all ingredients are well coated.
Cooking Time: None! This salad is best served immediately, but it can be made ahead of time and refrigerated for up to 2 hours.
Israeli Chopped Salad with Tahini Dressing
This refreshing salad combines the bold flavors of Israel with a creamy tahini dressing, perfect for hot summer days.
Ingredients:
– 1 large cucumber, seeded and chopped
– 2 tomatoes, seeded and chopped
– 1 red bell pepper, seeded and chopped
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumber, tomatoes, bell pepper, parsley, and mint.
2. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Israeli Fattoush Salad with Pita Croutons
Experience the vibrant flavors of Israel’s national salad, featuring crispy pita croutons, crunchy vegetables, and tangy dressing. This refreshing side dish is perfect for hot summer days or as a light lunch.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced cucumber
– 1 cup diced tomatoes
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup pita bread, cut into small pieces
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss pita bread with 1 tsp olive oil and season with salt. Bake for 5-7 minutes or until crispy.
3. In a large bowl, combine mixed greens, cucumber, tomatoes, feta cheese, and parsley.
4. In a small bowl, whisk together remaining 1 tbsp olive oil and lemon juice. Season with salt and pepper to taste.
5. Pour dressing over salad and toss to combine.
6. Sprinkle pita croutons on top and serve.
Cooking Time: 15-20 minutes
Israeli Beet and Carrot Salad with Lemon
This vibrant salad combines the natural sweetness of roasted beets and carrots with a burst of citrusy freshness from lemon juice, perfect for a light and refreshing side dish or snack.
Ingredients:
– 2 large beets
– 4 large carrots
– 2 lemons
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and carrots individually in foil, drizzle with olive oil, and season with salt and pepper.
3. Roast for 45-50 minutes, or until tender when pierced with a fork.
4. Let cool, then peel and chop into bite-sized pieces.
5. In a large bowl, whisk together lemon juice and a pinch of salt.
6. Add the roasted beets and carrots to the bowl, tossing gently to combine.
7. Garnish with fresh herbs, if desired. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Israeli Avocado and Herb Salad
This refreshing salad is a perfect blend of creamy avocado, tangy herbs, and zesty lemon juice, inspired by the flavors of Israel.
Ingredients:
– 3 ripe avocados, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced avocado and chopped herbs.
2. Squeeze the lemon juice over the mixture and toss gently to combine.
3. Drizzle the olive oil over the salad and season with salt and pepper to taste.
4. Serve immediately, garnished with additional parsley or dill if desired.
Cooking Time: 5 minutes
Israeli Eggplant and Tahini Salad
This refreshing salad combines the smoky flavor of roasted eggplant with the creamy richness of tahini, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 medium eggplants
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes, or until tender and slightly caramelized.
4. In a blender or food processor, combine tahini, garlic, lemon juice, and olive oil. Blend until smooth.
5. Once the eggplant is cool enough to handle, peel it and slice into thin strips.
6. Toss the eggplant with the tahini sauce and season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
8. Serve immediately.
Cooking Time: 40 minutes
Israeli Couscous and Vegetable Salad
This vibrant salad combines the nutty flavor of Israeli couscous with a colorful medley of roasted vegetables, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup Israeli couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Cook the couscous according to package instructions using 2 cups of water or broth.
2. Preheat oven to 400°F (200°C). Toss bell peppers, zucchini, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Fluff cooked couscous with a fork. Add roasted vegetables and toss to combine. Season with salt and pepper to taste.
4. Garnish with fresh parsley or cilantro leaves, if desired. Serve warm or at room temperature.
Cooking Time: 30-35 minutes
Israeli Chickpea and Parsley Salad
A refreshing and flavorful salad that combines the creamy texture of chickpeas with the bright, citrusy flavor of parsley. This dish is a staple in Israeli cuisine and is perfect for a light lunch or as a side dish.
Ingredients:
– 1 can chickpeas (15 ounces), drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 clove garlic, minced (optional)
Instructions:
1. In a large bowl, combine the chickpeas, parsley, lemon juice, and olive oil.
2. Season with salt, pepper, and garlic (if using).
3. Stir well to combine.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Israeli Roasted Pepper and Feta Salad
A flavorful and vibrant salad that combines the sweetness of roasted peppers with the tanginess of feta cheese, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 4-6 bell peppers (any color), seeded and sliced
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss peppers with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until peppers are tender and slightly charred.
4. Allow peppers to cool slightly before slicing into strips.
5. In a large bowl, combine roasted pepper strips, crumbled feta cheese, and a pinch of salt and pepper.
6. Garnish with fresh parsley or cilantro leaves and serve immediately.
Cooking Time: 30-40 minutes
Israeli Cabbage and Mint Salad
A refreshing and flavorful salad that combines the crunch of cabbage with the cooling zing of fresh mint, perfect for hot summer days.
Ingredients:
– 1 head of green cabbage, thinly sliced
– 1/4 cup of fresh mint leaves, chopped
– 2 tablespoons of lemon juice
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cabbage and chopped mint.
2. Squeeze the lemon juice over the mixture and toss to coat.
3. Drizzle the olive oil over the salad and toss again to combine.
4. Season with salt and pepper to taste.
Cooking Time: None! This is a quick and easy salad that’s ready in just 5 minutes.
Israeli Quinoa and Pomegranate Salad
This vibrant salad combines the nutty flavor of quinoa with the sweetness of pomegranate, crunch of almonds, and tanginess of sumac. Perfect for a quick lunch or dinner, this Middle Eastern-inspired dish is easy to prepare and packed with nutritious ingredients.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh pomegranate seeds
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon sumac powder
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, pomegranate seeds, almonds, olive oil, lemon juice, and sumac powder.
3. Season with salt to taste.
4. Garnish with chopped parsley, if desired.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Israeli Sweet Potato and Tahini Salad
A creamy and nutritious salad that combines the natural sweetness of sweet potatoes with the richness of tahini, perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 large sweet potatoes, peeled and diced into 1-inch cubes
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper on a baking sheet.
3. Roast the sweet potatoes in the preheated oven for 45-50 minutes, or until they are tender and lightly caramelized.
4. In a large bowl, whisk together the tahini, lemon juice, garlic, salt, and pepper.
5. Add the roasted sweet potatoes to the bowl and toss to combine with the tahini mixture.
6. Stir in chopped parsley and serve warm or at room temperature.
Cooking Time: 45-50 minutes
Israeli Tabbouleh with Extra Herbs
Tabbouleh, a popular Middle Eastern salad, gets a boost from the addition of extra herbs in this recipe. This refreshing side dish is perfect for warm weather gatherings or as a light lunch.
Ingredients:
– 1 cup bulgur
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped scallions (green onions)
– 1/4 cup chopped cilantro
– 1/2 cup chopped tomato
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Rinse the bulgur and soak it in cold water for at least 30 minutes. Drain and set aside.
2. In a large bowl, combine parsley, mint, scallions, and cilantro.
3. Add the soaked bulgur, tomato, lemon juice, salt, and pepper to the bowl. Mix well.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold or at room temperature.
Cooking Time: 10-15 minutes (including soaking time)
Israeli Grilled Corn and Tomato Salad
This refreshing salad combines the sweetness of grilled corn with the tanginess of tomatoes, all tied together with a hint of Middle Eastern spices. Perfect for a light summer meal or as a side dish to your favorite grilled meats.
Ingredients:
– 4 ears of corn
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. Meanwhile, combine olive oil, garlic, lemon juice, paprika, salt, and pepper in a bowl.
4. Once the corn is done, let it cool slightly before cutting off the kernels.
5. In a large bowl, combine grilled corn kernels, diced tomatoes, and the dressing mixture.
6. Toss to coat and garnish with chopped parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Israeli Roasted Eggplant and Tomato Salad
This vibrant salad is a staple of Israeli cuisine, featuring roasted eggplant and tomatoes infused with the flavors of garlic, lemon, and herbs. Perfect as a side dish or light lunch.
Ingredients:
– 2 medium eggplants
– 3-4 medium tomatoes, halved
– 4 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place eggplants on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until tender and slightly caramelized.
3. Toss tomatoes with garlic, olive oil, salt, and pepper on a separate baking sheet. Roast for 20-25 minutes, or until the skins are blistered and the flesh is tender.
4. Let both eggplants and tomatoes cool to room temperature.
5. In a large bowl, combine roasted eggplants, tomatoes, lemon juice, and parsley (if using). Toss gently to combine.
6. Season with salt and pepper to taste.
7. Serve at room temperature or chilled.
Cooking Time: 55-65 minutes
Israeli Lentil and Lemon Salad
This refreshing salad combines the humble lentil with bright, citrusy flavors of lemon and herbs, making it a perfect side dish or light lunch for any occasion.
Ingredients:
– 1 cup cooked lentils (green or brown)
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, lemon juice, parsley, scallions, and garlic.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Toss gently to combine.
4. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes (prep time: 5 minutes; cooking time: none)
Israeli Zucchini and Yogurt Salad
This refreshing salad is a staple of Israeli cuisine, perfect for hot summer days when you need a cool and creamy treat. With its tangy yogurt dressing and crunchy zucchini, this salad is a flavorful and healthy delight.
Ingredients:
– 2 medium-sized zucchinis
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the zucchinis into thin strips and place them on a baking sheet lined with parchment paper.
3. Drizzle the zucchinis with a little bit of olive oil, sprinkle with salt and pepper, and toss to coat.
4. Roast the zucchinis in the oven for 15-20 minutes or until they’re tender and lightly browned.
5. In a large bowl, whisk together the yogurt, lemon juice, and parsley until smooth.
6. Add the roasted zucchini strips to the yogurt mixture and toss to combine.
7. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Israeli Spiced Carrot and Raisin Salad
This sweet and savory salad combines the natural sweetness of carrots with the warmth of Middle Eastern spices, making it a perfect side dish or light lunch.
Ingredients:
– 4 large carrots, peeled and grated
– 1/2 cup golden raisins
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. In a large bowl, combine the grated carrots and raisins.
2. In a small bowl, whisk together the olive oil, cumin, smoked paprika, salt, and pepper.
3. Pour the spice mixture over the carrot-raisin mixture and toss to coat.
4. If using garlic, mince it finely and add it to the salad.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None needed! This salad is ready in just a few minutes.
Israeli Green Bean and Almond Salad
This refreshing salad combines crisp green beans with toasted almonds, tangy lemon juice, and aromatic herbs to create a flavorful and healthy side dish. Perfect for any occasion, this salad is sure to become a new favorite!
Ingredients:
– 1 pound fresh green beans, trimmed
– 1/2 cup sliced almonds
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss green beans with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes or until tender.
3. In a small skillet, toast almonds over medium heat, stirring frequently, until fragrant and lightly browned.
4. In a large bowl, whisk together lemon juice, garlic, and parsley.
5. Add roasted green beans and toasted almonds to the bowl; toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Israeli Watermelon and Feta Salad with Mint
This refreshing salad combines the sweetness of watermelon with the tanginess of feta cheese, all tied together with a hint of fresh mint. A perfect side dish for warm weather gatherings.
Ingredients:
– 3 cups diced watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Add the chopped fresh mint leaves and toss gently to combine.
3. Squeeze the lemon juice over the salad and season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 5 minutes (prep time), 30 minutes (refrigeration time)
Summary
Beat the heat this summer with these 20 refreshing Israeli salad recipes! From classic combinations like cucumber and tomato to innovative pairings such as beet and carrot, there’s something for everyone. Try making a juicy Israeli Chopped Salad with Tahini Dressing or a crunchy Fattoush Salad with Pita Croutons. Or go bold with roasted eggplant and tahini or quinoa and pomegranate salads. Whatever your taste, these recipes are sure to provide a delicious and light meal for any summer gathering.
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