Israeli Salad Recipe with Fresh Lemon-Mint Dressing
Try this Israeli salad recipe with lemon mint dressing. It’s a perfect choice when the weather is too warm to grow lettuce.
When Sarah was in Israel with Engage-Israel, two years ago, this was one of the summer salad recipes served at every meal. Israel has an abundance of fresh vegetables, olives, and fruit. Summer salads were even served at breakfast. Cucumbers, peppers, onions, and tomatoes are at their peak of ripeness in July and so this Israeli salad was served a lot. Try this with the fresh lemon and mint dressing. I’m sure you’ll make it again and again.
If your growing zone is too warm for lettuce right now, try this make-ahead summer salad recipe instead. You might even find yourself grabbing a bowl of Israeli salad for breakfast like I did this morning.
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Israeli Salad Recipe
Description
A refreshing summer salad to highlight your homegrown tomatoes and cucumbers.
Ingredients
- 2 tomatoes
- 1 English cucumber, (don’t peel)
- 1 medium red onion
- 1 orange or red pepper
Instructions
- Finely chop tomatoes, cucumber, onion, and pepper into cubes no bigger than ¼ inch
- Mix together in a bowl
- Pour the prepared dressing over the salad
- Mix well
- Serve immediately
Notes
- Serve it in a pita with tzatziki sauce and/or hummus for a nice handheld lunch
Israeli salad recipe
Ingredients:
Israeli Salad vegetables:
2 tomatoes
1 English cucumber, (don’t peel)
1 med red onion
1 orange or red pepper
Fresh Lemon-Mint Dressing
Description
A deliciously fresh and healthy dressing that’s great for any salad.
Ingredients
- Juice and zest from 1 organic lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons of white balsamic vinegar
- 2 tablespoons olive oil
- Leaves from 5 sprigs of fresh mint
Instructions
- Zest and juice the lemon
- Add the zest and juice into the bowl of a food processor or blender
- Take the leaves from the sprigs of mint and chop finely – I find it helpful to place all the leaves on top of each other and then roll them under my hand while I chop them into fine ribbons
- Add the mint leaves to the bowl of the food processor/blender
- Add olive oil, vinegar, and mustard
- Turn on the food processor/blender and process until the dressing is thick and well blended (You should see tiny fragments of mint leaves but no large pieces)
- Pour the prepared dressing over the salad
- Mix well
- Serve immediately
Lemon Mint Dressing:
Juice and zest from 1 organic lemon
1 tsp. Dijon mustard
2 tbsp. of white balsamic vinegar
2 tbsp. olive oil
Leaves from 5 sprigs of fresh mint
Directions:
Finely chop tomatoes, cucumber, onion, and pepper into cubes no bigger than ¼ inch. Mix together in a bowl.
Lemon Mint Dressing
To make the lemon mint dressing, zest and juice the lemon. Add the zest and juice into the bowl of a food processor or blender. Take the leaves from the sprigs of mint and chop finely. I find it helpful to place all the leaves on top of each other and then roll them under my hand while I chop them into fine ribbons. Add the mint leaves to the bowl of the food processor/blender. Add olive oil, vinegar, and mustard. Turn on the food processor/blender and process until the dressing is thick and well blended. You should see tiny fragments of mint leaves but no large pieces.
Pour the prepared dressing over the salad. Mix well. Serve immediately.
I just made another bowl of this easy summer salad recipe and served it in a pita with tzatziki sauce, and hummus today for lunch. It was a super quick, light lunch. A good choice for when the hungry gardener comes in and asks “what’s for lunch.” He can even help me make it.
More Summer Salad Recipes:
Watermelon Basil Salad with Balsamic Reduction
Green Salad with Goat Cheese and Lemon-dill Dressing
Summer Salads on the SchneiderPeeps
Back to you:
What’s your favourite summer salad recipe? The one that you go to over and over again? I’d love to expand my summer salad repertoire. Leave a comment.
Wow..this salad sounds awesome! Will definatly be making this soon..thanks for sharing! 🙂