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Tuesday, September 4, 2012

Israeli Salad

One of my first jobs was working in an Israeli Restaurant in the Valley. I learned a lot that summer. Not only did I waitress, but I cooked and learned how to prepare so many amazing Israeli dishes. This was a Mom and Pop restaurant and Mom and Pop didn't speak very much English. So we did a lot of communicating through our love of food. One of my favorite dishes that I ate every day was Israeli Salad. It is such an easy delicious addition to any meal. All you need are tomatoes, cucumbers, onions, preferably red, lemon juice, Olive Oil and I added grilled corn for fun. I am so lucky to have so many nice friends who are growing abundant amounts of veggies in their garden, I am able to make my favorite Israeli Salad.
Dice Cucumbers
Dice Tomatoes
Dice onions
Squeeze the juice from 1/2 lemon

Israeli Salad


  • 6 cucumbers, diced
  • 4 roma (plum) tomatoes, diced
  • 1/2 red onion, diced
  • Grilled Corn on the Cob (corn cut off cob)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons fresh Lemon Juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  1. Toss the cucumbers, tomatoes, onions and corn together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.I have linked up with these fabulous recipes!
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