Okay, so let’s get real. The other day I was passing by a mirror and I had to pause. Around my midsection, I could definitely see the results of a little too much holiday cheer. Yup, it’s official. That dreaded holiday weight has come to visit– the fabulous five, those extra pounds that are so fun to gain and such a pain to lose.
Anybody else out there in a similar situation? Show of hands? It’s alright, you’re among friends.
Don’t get me wrong, it was totally worth it. The latkes, the moussaka, the wine, those rich, beautiful holiday desserts… wow, they were delicious. I don’t regret a single bite. But I am feeling the need to shed a few, now that the festivities are over and we’re back to reality.
So, what’s my dietary secret weapon in the battle of the post-holiday bulge?
Two words: Israeli salad.
We all know that salad is good for you. Eating those fresh leafy greens is important, but I can only chew on so much lettuce and spinach before I start feeling like a goat. But Israeli salad is different… it’s got a cold, delicious crunch that I really enjoy. Made from diced cucumbers and tomatoes, I find it much more fun to eat than a plain old leafy lettuce salad. Israeli salad has pizazz, character, attitude. It’s the hipster cousin of the salad family.
Kibbutz Hanaton, a collective farming community in the Lower Galilee, Israel
Israeli salad evolved from several similar Middle Eastern salads, including salad shirazi from Iran and coban salatsi from Turkey. When Jews began making aliyah to Israel in the late 1800’s, an Israeli version of these salads became popular on the kibbutzim (communal agricultural collectives) because of the simple, easy-to-grow ingredients– cucumbers, tomatoes, onions, peppers, and parsley. Over time, ingredients were added or taken away, but the basic components remained the same: cucumbers and tomatoes dressed in olive oil, lemon juice, and salt. The veggies are always diced; the size of the pieces varies depending on personal preference. Some cooks prefer to dice the vegetables very small, a practice that started in the Ottoman Empire. Other cooks prefer a more chunky texture. I like it both ways.
In our home, this salad is part of our regular meal rotation. My husband grew up eating it in Israel as a year-round addition to the breakfast, lunch, or dinner menu. Believe it or not, I especially enjoy Israeli salad in the morning. Try it on the side of your breakfast omelet instead of those greasy fried potatoes. Breakfast of champions! This stuff fills you up without adding inches to your waistline, and gives you a small dose of healthy fat if you dress it with a little extra virgin olive oil. The simple, fresh flavor compliments a variety of dishes, and just like a great pair of skinny jeans you can dress it up or down. Add heirloom tomatoes (in season) for sweetness, thinly sliced cabbage for fiber, jalapenos for heat, feta cheese for saltiness, chopped cilantro or parsley for a fresh herb flavor. There are so many possibilities!
In this version, I’ve added chopped fresh mint and diced dill pickles to the mix. It’s inspired by a salad I enjoyed at News Cafe in Miami a few weeks ago. They serve it with a green herb dressing, but I prefer it au naturale with a drizzle of olive oil and a simple splash of fresh lemon juice. If using Persian cucumbers (the very small ones), there is no need to peel them, though you can if you wish. Serve it over a bed of spring greens for extra healthy points– while Israeli salad doesn’t generally contain lettuce, News Cafe served it this way and I enjoyed it. The cold, salty crunch of pickles is a perfect compliment to the sweet tomatoes and refreshing cucumbers. Garnish with olives or peperocini, if desired. A sprinkling of fresh mint is inspired, giving it a flavor boost that will make you crave more.
Crave salad– really? Yeah, I said it. Trust me! And eat your veggies. They’re good for you. 🙂
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Israeli Salad with Pickles and Mint
Ingredients
- 2 pounds Persian or English cucumbers, peeled and diced
- 2 pounds ripe tomatoes, seeded and diced
- 3 large dill pickles, diced
- 1 bunch chopped fresh mint
- 2 tablespoons extra virgin olive oil
- 2 fresh lemons, juiced (or more to taste)
- 1/2 teaspoon salt (or more to taste)
- 1 cup mixed spring greens (optional)
Instructions
- Combine cucumbers, tomatoes, dill pickles and mint in a salad bowl.
- In a small bowl, whisk together olive oil, lemon juice and salt. Pour over the salad mixture. Toss vegetables to coat.
- Taste the salad. Add additional salt and lemon juice to taste, if desired. Toss again before serving. Make a bed of spring greens (optional) and mound the salad on top. Serve.
Chris Morrissey says
sounds/looks delicious…
Reymund Santiago Alcordo says
Healthy lunch & Yummmylicious! Tanx for sharing, Shiksa!
Rebecca says
Hi Tori, Thanks for posting so many yummy dishes. This simple but yummy salad is really refreshing and healthy !! I saw a Taiwan chef who loves to add in some diced Green or red apply into the salad. It really a shocking delights to those who eat it !! I have not tried Mint in salad !! Will try it one day !!
Mike Janning says
I have made Israeli Salad with crumbled feta as part of a meal at Scout camp. They cleaned the bowl.
Iain Young says
Yum, honey dew melon and watermelon. OK ok I see it´s tomato and cucumber but, I am a dessert first kind of a guy. Took our honeymoon a year before we got married, now you see?
Ann Simko says
Can´t wait to try this
Nancy Henderson says
This salad sounds a lot like one my mother made in the summer. Hers did not have mint but had onions and feta
cheese. She was Polish so I don´t know where she came up with this except we had a large garden and she would try to use everything we grew. A good salad to bring to a summer cookout!
Sharon Hedden says
I was surprised. For the temple we had a dinner where everyone had a different country. I had Israel, made falafel and salad.
Heather Menges says
I would add Spring onions to this, I think…so fresh and Springy!
Patricia Gragg says
This is my favorite way of eating. Love the other recipes too.
Rose M Romero says
looks very good
Heather Menges says
My kids might eat this they love pickles and cucumbers, no one is big with tomatos but me so i could add that to the side to put in as wanted! Yum
Barbara Cheitel says
Love the News cafe. They make the best Greek salad in Miami
Barbara Ann Vander says
salad is good im trying to eat lighter and healthier for the new season! spring or summer! whatever it is!
Cynthia Kantor says
i can eat this all day long
Cynthia Kantor says
i love this type of salad. gonna make some but i only have romaine lettuce on hand…..mmmmmmm (salivating already), i also ha some challah to use for croutons…double yummies. thanks for the inspiration……hugs
Tori Avey says
Oooh, challah croutons, there´s a fun twist!
Sophia Kulich says
It needs good tomatoes. Our tomatoes are not that good like in Israel….. Where can I get good tomatoes in Florida….
Natasha Motola says
I have never seen this with pickles. Taste good?
Tori Avey says
I love it with pickles! Try it and see. 🙂
Deborah Rice says
Looks delicious!
Ricki Zabrin says
and did you finish , with my favorite desert the chocolate strawbery fondue??? OY i could kvell!