Israeli salad is a chopped salad of finely diced
tomato and cucumber. It is described as the most
well-known national dish of Israel.
In Israel, it is also commonly referred to as salat yerakot (Hebrew
for"vegetable salad"), salat katzutz (Hebrew
salad") or salat aravi (Hebrew for"Arab salad").
Israeli salad is usually dressed with fresh lemon juice and
olive oil. Parsley and spring onions are sometimes added, but not lettuce.
Generally, the cucumbers are not peeled.
The key is using very fresh vegetables and chopping
them as finely as possible. The ability to chop the tomatoes and
cucumbers into the finest, most perfect dice is considered a mark of
status among many kibbutz cooks.
Left: Making Israeli
Israeli salad is served as an independent side dish, as an accompaniment to main
dishes, or stuffed in a pita with
shawarma. It was part of the
traditional Israeli breakfast at home before Western-style breakfast cereals
became popular, and remains a standard feature at buffet breakfasts at Israeli