Israeli Salad

Israeli Salad

Traditional Israeli Salad is a family staple in the Middle East. Prepared with fresh vegetables and herbs, it is a light and refreshing meal on a hot summer day.

Friends from countries around the globe have taught us that everybody eats salad, but every region has its own special variety based on what produce is grown there. Our friend Amit grew up in Israel and this is a traditional recipe that she remembers her mother making frequently for her family. Great on its own, it is especially delish when paired with Hummus!

PREP

15 minutes

INGREDIENTS
  • 3 medium or 6 small Israeli cucumbers, diced
  • 4 Roma tomatoes, diced
  • 1 cup flat leaf parsley, chopped
  • 1/2 cup fresh peppermint leaves, chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 ounces Feta cheese, crumbled
  • Kosher salt and freshly ground black pepper
DIRECTIONS
  1. Combine all ingredients together in a large bowl and season with salt and pepper to taste.
YIELDS

6 servings

© 2011 Jadeworks Entertainment

Hummus

Hummus

Now a worldwide favorite, Hummus originated in the Mediterranean and comes in many varieties. This basic recipe is quick and easy to make and is yummy with salads, sandwiches or scooped up with baked pita chips.

One of the best ways to enrich your life and get a more global perspective on the world is to make friends from other countries. Wherever we’ve lived, we have always managed to meet folks who were originally from distant corners of the world and who never failed to bring with them culinary treasures unique to their home country. One of our dearest friends is from Jordan and is one of the best cooks we’ve ever met. Anytime she brings something to a gathering, from grape leaves to meat pies, she always impresses us with her simple, fresh creations. This recipe for hummus is one of the staples in her repertoire. Originally prepared in lands across the Mediterranean, hummus has now gained popularity worldwide and comes in many varieties. This is a basic recipe that is easy and quick to make and delivers a delicious, earthy flavor that is the perfect accompaniment to salads, sandwiches, or even served as an appetizer with baked pita chips.

PREP

5 minutes

INGREDIENTS
  • 3 1/2 cups cooked dried chickpeas or two 15.5-ounce cans chickpeas, drained and rinsed
  • 4 cloves garlic, smashed
  • 1/4 cup lemon juice
  • 2 tablespoons tahini paste
  • 1 teaspoon kosher salt
  • 1/2 cup water
  • 1/2 cup extra-virgin olive oil
DIRECTIONS
  1. In bowl of food processor combine chickpeas, garlic, lemon juice, tahini, and salt. Pulse to a thick paste. With motor running, slowly add water, then oil, in a slow stream. Taste and add more salt if needed.
YIELDS

4 cups

© 2011 Jadeworks Entertainment