Israeli Breakfast Salad Recipes
ISRAELI SALAD
Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.
Provided by Maslow
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 18.4 g, Fat 22.3 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 1415.3 mg, Sugar 7 g
ISRAELI BREAKFAST SALAD
Breakfast was my favorite meal (by far) when in Israel. Salads and vegetables in general are very common for breakfast. This mixed cheese salad was a favorite and leaves lots of room for variations. Enjoy! (Cook time is just rest time)
Provided by Miraklegirl
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
- In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
- Mix thoroughly and season generously with salt and pepper.
- Drain the cucumber and cut into small cubes.
- Mix into the cheese mixture.
- Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.
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HOW TO MAKE AN AMAZING ISRAELI BREAKFAST BUFFET - THE SPRUCE EATS
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- Pita Bread. This recipe for Israeli pita bread makes it easy to enjoy your own fresh pita breads (pitot in Hebrew) warm from the oven. If you want to make them ahead, you can store them in the freezer so they stay fresh, then warm them up before serving.
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- Baba Ghanoush Eggplant Dip Recipe. Popular throughout the Middle East, Baba Ghanoush—also known as Baba Ghanouj and Babaganoush—is a dip or spread made of roasted eggplant and tahini.
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ISRAELI SALAD WITH FETA - ONCE UPON A CHEF
From onceuponachef.com
- In a large bowl, combine all of the ingredients except the feta cheese; toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve.
- Make-Ahead Instructions: The salad can be prepared up to point of adding the feta up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust seasoning, if necessary.
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