Israeli Chopped Salad

First of all, if it wasn’t already obvious…I would like to announce the Re-Opening of The Little Ferraro Kitchen. Some fun changes are in store and it is still under construction as we speak. I am in LOVE with my new digs and I hope you enjoy all the fun new features as well. So have some fun and browse around.

A BIG round of applause the the Ah-Mazing, rock star, Kita, the writer and chef behind Pass the Sushi! The master-mind who is transforming my blog to everything I can do ask for! I have been infatuated with Pass the Sushi for quite some time…so please go check her out! You will get hungry, I promise.

And speaking of hungry, let me tell you what I have for you today. I originally made this chunky salad for Joe’s birthday, which was…oh about a month ago, but better late than never right? We served it with an array of Mediterranean options; chicken and vegetable skewers, I made hummus and baba ghanoush..just delicious.

I grew up on this crunchy and bright salad. It is full of flavor with minimal ingredients. I was a lot more simple when I was younger,  so I would just roughly chop a large cucumber and tomato and let it marinate in the balsamic vinegar. There is something about the sweet, dark vinegar that transforms fruit and vegetables. It makes them break down slightly and engrave a tangy sweetness. I would eat this chunky salad while standing at teh door of the fridge. It is just that good. And I always say, the simplest things have the best outcomes.

 

Method:

1) Begin by chopping the cucumbers and tomatoes into small-medium sized cubes and reserve a bowl.

2) In another smaller bowl, whisk together the balsamic vinegar and olive oil until it slightly emulsifies and add dressing to chopped vegetables. Season with salt and pepper. Taste for seasoning.

4) Squeeze lemon juice over salad and toss lightly. Add chopped mint and toss lightly again.

5) Let marinate for at least 30 minutes.

Other options to add: feta cheese, parsley, red onions, scallions, red bell pepper.


Enjoy!

 

Israeli Chopped Salad

Ingredients

  • 5-6 Persian cucumbers, peeled
  • 3-4 tomatoes
  • 1 lemon, juiced
  • 1 small bunch of mint, roughly chopped
  • 1/4 cup balsamic vinegar
  • 1/8 c olive oil
  • Salt and pepper, to taste

Instructions

  1. Begin by chopping the cucumbers and tomatoes into small-medium sized cubes and reserve a bowl.
  2. In another smaller bowl, whisk together the balsamic vinegar and olive oil until it slightly emulsifies and add dressing to chopped vegetables. Season with salt and pepper. Taste for seasoning.
  3. Squeeze lemon juice over salad and toss lightly. Add chopped mint and toss lightly again.
  4. Let marinate for at least 30 minutes.
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Comments

  1. says

    Hi Samantha! Congratulations on your new design! It looks really nice! Kita has been helping a lot of bloggers with website design (I’ve seen her work on several blogs) and I’m really impressed! Mine needs update one day… This Israeli salad looks so easy to prepare and very delicious. Perfect for spring/summer weather! I love your step by step picture shape/size. It’s really cool. ;-)

  2. says

    Love the new look! Kita’s obviously more than just a pretty face and a kickass cook…. but we already knew that, right? :)
    I love this salad too… I must’ve eaten a metric ton of it when I visited Israel a couple of years ago! it’s so refreshing, especially on hot summer days, so I’m sure it’ll be making an appearance on my table soon… especially once the ripe summer tomatoes finally show up.

  3. says

    This salad is gorgeous Sam. And so is the blog. I dig it completely. I love the color and I love the lemon at the top. The little admin cartoon is adorable.

    • SamanthaSamantha says

      It is supposed to be a 1/4 cup. Just realized I did not put the measurement. Thanks for the heads up. To be honest, I just eyeball it, but I do like the tang of the vinegar.

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