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israeli salad Salad israeli recipe quick serve gimmesomeoven authentic ways then voila within minutes ready simple so

Hey there foodies! Today, I want to share with you my absolute favorite Israeli Side Salads recipe, or as they say in Hebrew, “Salatim”. These salads are so good, they’ll make your taste buds do a happy dance!

First up, we have a salad that is an explosion of color and flavor, with crunchy cucumbers, juicy tomatoes, and fresh herbs. To give it some zing, we’ll add some lemon juice and garlic. Trust me, this Israeli Salad is the perfect dish to enjoy on a hot summer day!

Israeli Salad

Israeli Salad

Ingredients:

  • 3 cucumbers, diced
  • 3 tomatoes, diced
  • 1 red onion, chopped
  • 1 bell pepper, diced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cucumbers, tomatoes, onion, and bell pepper.
  2. Add the parsley, mint, lemon juice, garlic, salt, and pepper, and toss together.
  3. Refrigerate for at least 30 minutes to allow the flavors to meld together.
  4. Serve chilled and enjoy!

Next up, we have a recipe for a side salad that’s bursting with Mediterranean flavors. With roasted eggplant, olives, and feta cheese, this is a salad that will transport you straight to the shores of the Mediterranean Sea.

Mediterranean Salad

Mediterranean Salad

Ingredients:

  • 1 eggplant, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sliced kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the eggplant with 2 tablespoons of olive oil, salt, and black pepper.
  3. Spread the eggplant in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
  4. In a separate bowl, combine the olives, feta cheese, parsley, mint, lemon juice, garlic, and remaining 1 tablespoon of olive oil.
  5. Add the roasted eggplant to the bowl and toss everything together.
  6. Refrigerate for at least 30 minutes before serving.
  7. Bon appetit!
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So there you have it, folks! Two amazing Israeli side salads recipes that will add some zing to any meal. Enjoy these salads with a big smile on your face, they’ll make you feel like you can conquer the world!

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