Best 5 Jerusalem Salad Salata Kudsiyeh Recipes

ISRAELI SALAD

Israeli Salad image

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

Ingredients

6 cucumbers, diced
4 roma (plum) tomatoes, seeded and diced
5 green onions, sliced
1 red bell pepper, seeded and diced
⅓ cup chopped garlic
1 cup chopped fresh parsley
½ cup minced fresh mint leaves
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon ground black pepper

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

ARABIC FATTOUSH SALAD

Arabic Fattoush Salad image

Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. It's a colorful tossed salad with a lemony garlic dressing, and if you've never made a single Arabic dish, this is a delicious and healthy place to start.

Provided by Sonja Taha

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil for frying
2 small (4 inch) pita breads, torn into pieces
1 large English cucumber, finely diced
3 cups halved grape tomatoes
½ red onion, finely diced
¾ cup chopped Italian parsley
¾ cup chopped fresh mint
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste
1 teaspoon ground sumac, or to taste
1 clove garlic, crushed (or more to taste)
kosher salt and freshly ground black pepper to taste
1 ounce sheep's milk feta cheese

Steps:

Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 9.2 g, Fiber 3.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 208.3 mg, Sugar 6 g

NA'AMA'S FATTOUSH

Na'ama's Fattoush image

Provided by Yotam Ottolenghi

Categories Salad Onion Tomato Side No-Cook Vegetarian Lunch Cucumber Healthy Pescatarian Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 16

Ingredients

scant 1 cup / 200 g Greek yogurt and 3/4 cup plus 2 tbsp / 200 ml whole milk, or 1 2/3 cups / 400 ml buttermilk (replacing both yogurt and milk)
2 large stale Turkish flatbread or naan (9 oz /250 g in total)
3 large tomatoes (13 oz / 380 g in total), cut into 2/3-inch / 1.5cm dice
3 1/2 oz / 100 g radishes, thinly sliced
3 Lebanese or mini cucumbers (9 oz / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice
2 green onions, thinly sliced
1/2 oz / 15 g fresh mint
scant 1 oz / 25 g flat-leaf parsley, coarsely chopped
1 tbsp dried mint
2 cloves garlic, crushed
3 tbsp freshly squeezed lemon juice
1/4 cup / 60 ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
3/4 tsp freshly ground black pepper
1 1/2 tsp salt
1 tbsp sumac or more to taste, to garnish

Steps:

If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

JERUSALEM SALAD (SALATA KUDSIYEH)

Jerusalem Salad (Salata Kudsiyeh) image

Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.

Provided by blucoat

Categories Lemon

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs firm tomatoes, seeded and finely chopped
3 small pickling cucumbers, such as Kirby cucumbers or 1 English cucumber, finely chopped
5 scallions, white and light green parts only, finely chopped
1 green bell pepper, seeded and finely chopped
2 cups of finely chopped romaine lettuce hearts, packed
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/3 cup sesame paste, plus more if needed (tahini)
2 tablespoons white vinegar
salt and black pepper, to taste

Steps:

Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.
In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.
Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.

AFGHAN TOMATO, CUCUMBER AND ONION SALAD (SALATA)

Afghan Tomato, Cucumber and Onion Salad (Salata) image

"Salata is always light and crunchy, making it a perfect counterpoint to Afghan cuisine's heavier dishes. Some Afghan cooks consider it a point of pride when the diced vegetables are small and uniform in size. The result reminds a little of a colorful bowl of confetti. For those in Afghanistan who can afford fresh vegetables, salata is a staple on the Afghan table. If you can't get your hands on any decent tomatoes, hang onto the recipe until you can." Modified recipe off http://www.afghancooking.net by Humaira Ghilzai and Katie Morford.

Provided by UmmBinat

Categories Onions

Time 15m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 medium tomatoes, diced
3 baby cucumbers, peeled and diced (about 1 cup)
1 small sweet onion, diced
3/4 cup roughly chopped cilantro (1 small bunch)
3 tablespoons fresh lemon juice (to taste)
1 teaspoon salt, to taste

Steps:

Combine all of the ingredients and toss well.
Chill.
Enjoy!

Nutrition Facts : Calories 60.6, Fat 0.5, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 14.3, Fiber 2.6, Sugar 7.2, Protein 2.6

### Tips - For a more flavorful salad, use ripe tomatoes and cucumbers. - If you don't have sumac, you can substitute lemon juice or vinegar. - To make the salad ahead of time, chop the vegetables and store them in the refrigerator in separate containers. When ready to serve, combine the vegetables and add the dressing. - Jerusalem salad is a great side dish for grilled meats or fish. It can also be served as a light lunch or dinner. ### Conclusion Jerusalem salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and healthy side dish or a flavorful main course, Jerusalem salad is a great option.