Quick Israeli Salad
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
4 servings
- 1 pound Persian or English cucumbers, diced
- 1 pound cherry tomatoes, halved
- 1 bell pepper, cored and diced
- half a small red onion, diced
- 1/3 cup roughly-chopped fresh Italian parsley
- 1/4 cup roughly-chopped fresh mint
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons sumac, or more to taste
- Kosher salt and freshly-cracked black pepper
- (optional add-ins: chickpeas, crumbled feta cheese, toasted pine nuts)
- pita bread
- hummus
- 1 batch Quick Israeli Salad (see above)
- optional: cooked protein (chicken, steak, shrimp, etc.), falafel, crumbled feta cheese
- hummus
- 1 batch Quick Israeli Salad (see above)
- roasted chickpeas*
- crumbled feta cheese
- pita chips, for serving
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Preparation
Step 1
To Make The Quick Israeli Salad:
Step 2
Toss all ingredients together in a large bowl until evenly combined. Season to taste with salt and pepper, also adding in extra lemon juice and/or sumac powder if desired.
Step 3
Serve immediately, or refrigerate in a sealed container for up to 2 days.
Step 4
To Make The Israeli Salad Wrap:
Step 5
Spread a few spoonfuls of hummus evenly on a piece of pita bread. Top with a few spoonfuls of the Israeli Salad and any other optional add-ins. Roll the pita into a wrap and serve immediately.
Step 6
To Make The Israeli Hummus Dip Wrap:
Step 7
Spread a batch of hummus out evenly on a serving plate. Sprinkle evenly with the Israeli Salad, roasted chickpeas and feta. Serve immediately with pita chips.
Step 8
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