Israeli salad
- Limi Robinson
Published: April 21, 2021 at 10:43 AM
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Serves 4 as a side
Easy
Total time: 10 mins
A star rating of 1 out of 5.1 ratingRate
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Limi Robinson's version of a popular Israeli salad, also known as Arabic salad, is easy to assemble and promises fresh and zesty flavours
Gluten free
Vegan
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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, then check out the 10 things we love about Tel Avivian cuisine.
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."
Ingredients
Nutrition
-
3 small Lebanese cucumbers
finely diced
-
2 tomatoes
ripe but firm, finely diced
-
½ red onion
or 4 spring onions, finely chopped
-
a handful of leaves flat-leaf parsley
-
½ lemon
juiced
-
2 tbsp olive oil
Nutrition: per serving
- kcal71
- fat6g
- saturates0.8g
- carbs2.5g
- sugars2.4g
- fibre1.2g
- protein1.2g
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Method
-
step 1
Gently mix all the ingredients together, seasoning with salt. Serve at once.
Authors
Limi Robinson
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