Yosi's Israeli Salad

From: LawyerMom

On Nov 7, 2009

Thank you for posting this recipe. I left out the mint and dill since I didn't have any, plus added a little bit of red onion for variety. I also wanted to warn others to avoid the mistake that I made. Try to put the "dressing" on as close to serving as possible. Salt will draw out the liquid in the vegetables and when it was time for me to serve the salad a few hours later, they were swimming in liquid.

From: UmmBinat

On Oct 3, 2009

This was really good. I did have to leave out the dill as I didn't have any on hand but I added the optional mint. I used cherry tomatoes cut in 4s, small cucumbers, sea salt and freshly ground black pepper. I served this with Saudi Okra Stew With Meat (Bamia) using chicken and white Basmati rice cooked in homemade chicken stock for a really good meal. I will make this again because we enjoyed it and it seems to match with much Middle Eastern food.

From: Chitown Foodie

On Dec 15, 2008

THIS IS THE BEST! This is the Israeli salad I remember from my childhood! I literally just nade it and it's DELICIOUS! I didn't have any cukes so I used chopped fresh aspaagus and it works just fine. I also did not have any mint. I used dried dill and it's fine! Thank you for the recipe! YUM!

From: Oolala

On May 31, 2008

My friend Debbie brought this to a BBQ tonight. She skipped the parsley, mint and dill and it was still great. Very nice as a side dish to the marinated flank steak and corn on the cob. Everyone liked it.