Israeli Salad is a light and refreshing summer dish, but my spicy Israeli salad is a kick-you-in-the-face Texas inspired step up from the average!
Hey y’all! Right now I’m in sunshine-y California teaching at a Jewish cooking retreat and frolicking on the beach. Not a bad job, right? I can’t wait to catch you up on this adventure! In the meantime, as a consolation prize, I have salad. Whomp, whomp, you may be thinking. But this isn’t an ordinary salad at all! It’s light and delicious with a jalapeƱo kick. Hi-ya! The perfect lunch pre-beach-frolicking. I even used these gorgeous tomatoes from my friend’s garden. One day I’ll have my own garden!
I used English cucumbers because they are tasty and have edible seeds, red onions, cilantro and a light dressing. You could even add avocado if you like! I toyed with it, but opted not to due to a recipe I have coming next week (!) Get excited.
Pretty! Serve with pita and hummus or a spoon or anything!
Do you have a garden? I’d love some tips!
Spicy Israeli Salad
Ingredients
- 1 English cucumbers small diced
- 1 cups cherry tomatoes halved
- 1/2 medium red onion small diced
- 1-2 jalapeƱos small diced
- 1/2 bunch cilantro minced
- 1 lemon juiced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Combine all the vegetables in a large bowl.
- Drizzle with lemon juice, olive oil and season with salt and pepper to taste.
- Serve chilled or at room temperature! Keeps well in refrigerator for up to 5 days.
7 Comments
This sounds so delicious. What a lovely summer recipe. I like things pretty spicy so I’m going to totally make this. It seems like a good salad for a picnic or the beach, too! I love cold salads that you can just keep in the fridge and grab out when you’re hungry. I like you’re blog… I love how you write “latest noshes”, haha, I love that word “Nosh”. There is a really good restaurant in our city called “Nosh Kitchen Bar” and it’s SO good. Best bacon dusted fries.
Thanks for posting this recipe… I’m off to check out your Falafel Burgers!
Thanks- enjoy!!
This looks yummy! My Turkish mother in law makes something very similar and everyone loves it. She uses parsley instead of cilantro and red pepper in place of the jalapenos. Can’t wait to try yours!
Thanks, Melissa! Parsley is more traditional but I love the fresh flavor of cilantro and the spice of the jalapenos!
This might be the yummiest thing I’ve ever had. It’s my new addiction. Thank you!
Yay so glad!
[…] your mixture is chilling, you can make the tahini sauce (recipe below) and Israeli Salad if desired (we […]