Israeli salad

Israeli salad
Type	Salad
Main ingredients	Tomatoes, cucumbers, onions, parsley
Cookbook:Israeli salad  Israeli salad

Israeli salad (Hebrew: סָלָט יְרָקוֹת יִשְׂרְאֵלִי‎, salat yerakot yisraeli, "Israeli vegetable salad") is a chopped salad of finely diced tomato and cucumber.^[1] "Distinguished by the tiny diced tomatoes and cucumbers," it is described as the "most well-known national dish of Israel."^[2][3]

In Israel, it is most commonly referred to as salat yerakot (Hebrew: סָלָט יְרָקוֹת‎, "vegetable salad"),^[4] salat katzutz (Hebrew: סָלָט קָצוּץ‎, "chopped salad")^[4] and salat aravi (Hebrew: סָלָט עֲרָבִי‎, "Arab salad").^[5]

Description

Israeli salad is usually made of tomatoes, cucumbers, onions and parsley, often complemented with green or red peppers, and dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not peeled. The key is using very fresh vegetables and chopping them as finely as possible.^[6] The ability to chop the tomatoes and cucumbers into the "finest, most perfect dice" is considered a mark of status among many kibbutz cooks.^[7]

Variations include salads made with the addition of grated carrot, finely shredded cabbage, sliced radish, fennel, spring onions, chives, and other herbs such as mint, za'atar or sumac.^[8]

Israeli salad is served as an independent side dish, as an accompaniment to main dishes, or stuffed in a pita with falafel or 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 hotels, as well as in many homes.

History

Some foods popular in Israel, such as hummus, falafel, and Israeli salad, are common to much of the Mediterranean and Arab world.^[9] The origins of the Israeli salad are traced by Gil Hovav, Israeli food editor and chef, to a Palestinian and Arab salad. He states that, "this salad that we call an Israeli Salad, actually it’s an Arab salad, Palestinian salad….”^[10] The idea that what is known in New York delis as "Israeli salad" is actually "Palestinian rural salad" is also agreed on by Joseph Massad, a Palestinian professor of Arab Politics at Columbia University, as one example of the adoption of Palestinian and pan-Syrian foods by Israel.^[11]

Popularized in Israel by the kibbutzim, variations on the basic recipe have been made by the different Jewish communities to immigrate to the country. For example, Jews from India prepare it with the addition of finely chopped ginger and green chili peppers, North African Jews may add preserved lemon peel and cayenne pepper, and Bukharan Jews chop the vegetables extremely finely and use vinegar, without oil, in the dressing.^[12]

Other similar chopped salads found in the Middle East, include the Persian salad shirazi سالاد شيرازي (which includes mint, diced onions, and peeled cucumbers),^[13] and the Turkish choban salad; among others found throughout the eastern Mediterranean area in Turkey, Lebanon, and Egypt.^[14] The Indian subcontinent cuisine also includes a variant of this salad, called "kachumber".^[15]

In popular culture

Israeli salad often makes a cameo appearance in literature about Israel.^{[16][17][18][19]}

References

Wikibooks Cookbook has a recipe/module on Israeli salad