How to Make Israeli Salad! (Featured in Pancakes to Parathas)


Salad for breakfast?! It’s not as uncommon as you might think—especially if you’re a kid growing up in Israel! In celebration of of expanding our culinary horizons, we wanted to share this authentic recipe for Israeli Salad, which is a yummy mixture of cucumbers, tomatoes, garlic, olive oil, and more. Traditionally, this is served at supper, but it’s also a popular brunch item for Shabbat! You can read more about breakfast in countries all around the world, including Israel, in the new picture book Pancakes to Parathas, by Alice McGinty and illustrated by Tomoko Suzuki!


Israeli Salad (for Breakfast, Brunch, or Supper!)



3-4 Cucumbers (make sure they are hard)
4 tomatoes (make sure they are red but not too soft)
1 red pepper
1 small onion
1 garlic clove
3-4 spoons of olive oil
juice from half a lemon
salt and pepper
1.) Cut the cucumbers, tomatoes and pepper into small cubes (about half an inch in size)
2.) Chop the onion and garlic clove
3.) Add the olive oil and lemon juice and spices
4.) Mix it all together and that’s it!
Note: Make the salad just before you serve it. After a few hours it isn’t as good. It should be served fresh and cold.

Learn more about Pancakes to Parathas here!

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