Israeli Salad

israeli salad + pita chips

Israeli Chopped Salad (Hebrew: סָלָט קָצוּץ‎, salat katsutz) described as the "most well-known national dish of Israel' and are common to much of the Mediterranean and Arab world, isn't just as dish, as much as it is a palette to build your salad dreams upon. Aside from cubed cucumbers and tomatoes, the base salad recipe includes red or green onions, finely minced parsley, a bit of lemon juice, olive oil, sea salt, pepper and you're just going to run out and buy some sumac powder. Not only it is the most phenomenal rusty red flavor--a cross between sour lemon and smoked paprika--it is so wonderful, it's a shame we don't see it in more non-Greek, non-Mediterranean dishes. 

Some of my favorite additions include a can of drained chickpeas, diced bell pepper, a handful of feta cheese or chopped olives. Finely chopped fresh mint or basal leaves are also common, but you can try some dill instead, if that's your thing. Yet, if you really want to show off, my absolute favorite addition to this salad is some broken up pita chips that have been toasted with olive oil, sea salt and either sumac or za'atar. If you make the chips, leave them separate from salad, that people can use to scoop the salad directly into hungry mouths. Finger food is always the most welcome guest at barbeques. 

Pita Chips:: 6 large pitas, cut into 8 wedges each, then each wedge split into two layers {for small chips} or cut into 6 wedges and split {for large, scoopable chips}. Preheat oven to 350 degrees. On a large baking sheet lined with the parchment paper, arrange of the pita slices so they do not overlap. Either brush or spray with olive oil, then sprinkle with sea salt and your spice of choice. Bake for 10 to 15 minutes, or until they begin to color. Let them cool completely before using, or bagging for later. 

{Generally, the cucumbers are not peeled.}

Big Israeli Salad

4 Roma tomatoes, cubed

3 medium or 6 small Israeli cucumber, cubed

1/2 medium red onion, cubed, or 4 scallions, finely sliced

3 tablespoons finely minced fresh, flat-leaf parsley

Juice of half a lemon

2 to 3 tablespoons olive oil

1 1/2 teaspoons sumac powder

Salt and pepper, to taste 

Dressed with fresh lemon juice, olive oil and black pepper. You could also whisk a couple Tbls of tahini into the dressing for a thicker, sesame-coated flavor. I love Cindy's Kitchen All Natural Balsamic Vinaigrette from Whole Foods dressing. 

Click here:: Joanne Weir's Cucumber and Feta Salad Recipe::

But from there, let the salad be your canvas, as the possibilities are endless. 

Shalom, Linas & Lana.