Israeli salad is very popular in its country of origin, sometimes even referred to as the most famous national dish of Israel. It is often served as a side dish to hummus or falafel. In its homeland, the salad is called katzutz – “chopped salad”.
The basic ingredients for making it are unpeeled cucumbers, tomatoes, onions – all cut into very small cubes, and for seasoning, finely chopped parsley, lemon juice, olive oil, salt, and pepper are used. As with other dishes, there is no single “correct” version of the salad. For example, Indian Jews prepare the salad with finely chopped ginger, while North African Jews add preserved lemon peel.
I enjoyed the Israeli salad the most at Bistro Ben-Sira Hummus, where it cost 23 shekels, which is approximately 6.40 EUR. It was generously topped with parsley and freshly ground pepper. If you haven’t tried Israeli salad, be sure to give it a try.
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