Israeli Salad – The Perfect Side for your Shakshuka

Israeli Salad is one of the best sides you can have with your Shakshuka. The other one is hummus but we will talk about it another day. I love this salad because it’s colourful and fresh, which makes it perfect for your spicy Shakshuka. Although it’s a salad, it’s commonly enjoyed for breakfast. Salad for breakfast??!! Yes! Why not? Let’s live a little!

Just like FENNEC Shakshuka Sauce, Israeli Salad is really easy to make, the only skill you need is to chop your vegetables in small cubes as perfect as possible. Reach that perfection gets you closer to an Israeli passport.

The basic version of this salad is just tomato, cucumber, onion, parsley, olive oil and lemon juice, but this is not a commandment written in stone. You can use as many fresh vegetables as you want: carrots, bell peppers, olives, beetroots, feta cheese, chickpeas or pita chips…  but also nuts, almonds, sunflower seeds… You can find as many variations as families live in the Middle East.

Because Israeli Salad is a proper Middle Eastern dish. Despite it’s name, it’s not exclusive heritage of Israel. People in Turkey and Persia already enjoyed this salad and amongst Arabs in Siria and Palestina it was and it is so popular that in Israel is frequent to call it “Arab Salad”.

It’s amazing how a simple dish like this one has such a big context and history. This recipe is my little contribution to it. Enjoy it!

How to make Israeli Salad

INGREDIENTS (Serve 2)

  • 1/2 cucumber (skin on)
  • 1 big tomato or 2 small ones
  • 1/2 onion or 1 if you live your life without complex
  • Some fresh coriander
  • Some fresh mint
  • Black olives
  • Extra Virgin Olive Oil
  • The juice of 1 lime
  • Salt & Black Pepper

INSTRUCTIONS

Wash the cucumber and the tomato. Keep the skin on the cucumber -remember this a very visual salad- and deseed the tomato. Chop them in small dices alongside the onion and slice the black olives.

Wash the coriander and the parsley and chop them as finely as you want. I’m using coriander and mint because I love the taste and freshness of this herbs, but if they are not your cup of tea, you can use just parsley. For the amount of vegetables suggested I’m using 3 teaspoons of each mint and coriander.

Add the chopped herbs to the vegetables. Dress this salad with the juice of a lime -maybe some less- and Extra Virgin Olive Oil and season it with salt and black pepper. I specially suggest you to serve this salad with our Chorizo or Feta Cheese Shakshukas, but feel free to have it with any egg dish or when you need refreshing side.

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