On our most recent trip to Israel, my husband and I were invited to Shabbat dinner at the home of our friends, film director Doron Eran and his wife Billy Ben Moshe. Shabbat at their home in Tel Aviv is cozy and fun, a weekly celebration with family and friends. Billy goes all out when she cooks for Shabbat, serving course after course of beautiful food. Her family is 7th generation from Tiberias, Israel, a city on the western shore of the Sea of Galilee. She serves dishes from a variety of backgrounds, all home-cooked with love and care. She spends hours cooking for Shabbat, presiding as the chief mama in charge over a weekly celebration of life, love and family.
Billy truly goes all out when she cooks a meal. She brought dish after dish to the table – fish with peppers in paprika sauce, tender chicken slow-braised in a spicy red sauce, an enormous roast with olives and potatoes, marrow bones with bread, and salad after salad after salad. Shabbat dinner is truly a labor of love for Billy, and it shows.
While we prepared to sit down and eat, I sent out a picture through Facebook and Twitter of one of Billy’s salads – a very colorful mixture of fresh vegetables straight from the kibbutz. I received lots of requests to share it here on the blog. Billy kindly shared the recipe, which is easy as can be. The result is downright delicious!
This colorful take on Israeli salad is filled with a flavorful mixture of vegetables. It has a nice, fresh crunch. The simple lemon and olive oil dressing brings it all together in perfect harmony. While it’s easy to make, it looks beautiful on the table thanks to all of that lovely fresh produce. This salad is the perfect addition to almost any meal– I’ve even enjoyed it for breakfast alongside a frittata. Enjoy!
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Rainbow Israeli Salad
DescriptionMake this colorful vegan side dish from Israel. Dressed with lemon and olive oil. So easy, pretty, and flavorful!
- 1/2 small red cabbage, shredded in small pieces
- 3 small ripe tomatoes, diced
- 1 whole yellow bell pepper, seeded and diced
- 1 lb persian cucumbers, diced small with skin on
- 4 oz small white button mushrooms, sliced
- 3/4 cup pitted Kalamata olives
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt, or more to taste
- Combine all vegetables in a large mixing bowl and mix well. In a small mixing bowl, combine lemon juice, olive oil and salt. Pour over the chopped vegetables and mix well. Serve.
You will also need: Mixing bowls