Israeli Salad Image

Israeli Salad

Make this Tonight - "Shabbat, Shalom!"

10
Prep Time
(Minutes)
20
Cook Time
(Minutes)

Ingredients

Israeli Salad

  • 4 ripe and firm tomatoes, ½ in. chunks
  • 3 Persian cucumbers, ½ in. chunks
  • 1 small red bell pepper, ½ in. chunks
  • 1 medium carrot, ½ in. dice
  • 1 small red onion, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons mint, finely chopped
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground sumac
  • Kosher salt, to taste
  • Ground black pepper, to taste

Tahini

  • 1 cup raw tahini
  • ¼ cup fresh lemon juice, plus more to taste
  • Ice water
  • ½ teaspoon kosher salt, plus more as needed
  • 1 small garlic clove, grated or minced

Steps

Israeli Salad

  1. Put tomatoes, cucumbers, bell pepper, carrot, onion, parsley and mint in a large bowl and toss with lemon juice and olive oil.
  2. Season with sumac salt and pepper.

Tahini

  1. Pour the raw tahini into a medium bowl and add the lemon juice.
  2. Mix with a fork or whisk until the color turns a shade lighter. That texture may become weird and lumpy; don’t worry this is okay.
  3. Gradually whisk in about ½ cup water will make a thick dip; whisk in another ¼ cup or so to make a thinner sauce, if you’d like.
  4. Keep tinkering with water, lemon juice, and tahini until you get the consistency and flavor you like.
  5. Whisk in the salt and garlic.
  6. Taste and adjust your seasonings.