Comments on: israeli salad + pita chips

By: Chaim

Chaim — Tue, 19 Jan 2010 19:57:26 +0000

You got the salad down from someone who lives in Israel. I practically lived on it in the army. And Sarah#41, please.

By: Rebecca

Rebecca — Tue, 12 Jan 2010 02:10:27 +0000

Toss some diced pickles into it. My kids love it.

By: sarah

sarah — Sun, 10 Jan 2010 12:40:05 +0000

This salad is so colourful and mouthwatering but i needed to highlight something as this salad is Lebanese and not Israeli and its called Fattoush.

By: Lindsay

Lindsay — Thu, 07 Jan 2010 01:26:17 +0000

Made this last night for dinner instead of my traditional lettuce-based salad. Delicious! I’ve made Israeli salads before but never felt like I got the proportions of the ingredients correct (it was always just sort of a mix of diced tomatoes, cukes, and onion with oil, lemon, salt, and pepper) and it never tasted as good as I hoped it would be after listening to friends rave about it. This tasted great, and I think the sumac is what really added the needed bit of zing – it almost gives it a vinegar-like tang which really complements the crispness of the veggies. My husband thought there was too much onion, so next time I make it I will decrease that by a third or by half, but everything else will stay the same. Thanks for finally helping me get Israeli salad right!

By: India

India — Fri, 21 Aug 2009 07:26:14 +0000

Israeli salad we called #Salat Katan’ in Israel meaing ‘littl salad’ and the most important feature is that everything should be finely chopped. We have it even for breakfast – it’s healthy and fresh. One pointer – once you have put your dressing on it, leftovers will wilt an go mushy so make your dressing and only use on what you will eat – unless of course you know that everyone will eat it up at that specific time. This sa;ad is brilliant with Hamin- we have it every Shabbat – look that up – Claudia is a good source – but do look for the Sepharadic version – This is good Eastern food – the Russians did not invent the Israeli salad. And should you prefer blander version of Hamin – then try the Ashkenazi version.

By: Jess-Dublin

Jess-Dublin — Mon, 15 Jun 2009 12:08:20 +0000

I know my coffee must not have kicked in yet, or at least that’s what I’ll blame my present thickness on, because I’m confused about the cutting instructions on the pita chips (which is a great idea and I plan to incorporate them as appetisers for my next party). The recipe calls for “6 large pitas, cut into eight wedges each, then each wedge split into two layers (for small chips) cut into six wedges and split (for large, scoopable chips)”. I’m ok until we get to splitting them into two layers, which I understand we’re only supposed to do if we want small chips, but how do you then get another six wedges out of…ah, coffee just kicked in. Those instructions come in pairs. Either 8 wedges and split, or 6 wedges and split. 8 for small, 6 for large. Split them regardless. I get it. Sorry I’m so slow! I’ll post this even though I’ve resolved the confusion now, just in case someone else’s brain is also slow to warm up.

By: lucie

lucie — Sat, 16 May 2009 08:09:40 +0000

I am a diabetic type one and just fell in love with thefatouche salad…it is very low carb and sooo healthy. In summer i could eat it three times a day. My tongue just dances due to all the falours that explodes in your mouth. mmmmm Lucie

By: Liz

Liz — Wed, 07 Jan 2009 00:02:05 +0000

Hey Megan (and others), here’s a tip from Israel to keep your Israeli salad from getting soggy — it’s the salt and the acidity that turns everything into a wet mess, so if you’re not going to eat the salad immediately after you make it, don’t mix in the tomatoes, lemon, or salt — put them each in a separate container, and then drain off the liquids and mix right before eating. Cheers!

By: Nancy

Nancy — Wed, 03 Dec 2008 20:35:28 +0000

THANK YOU!!!!! I can not even tell you how long it has been that I’ve been trying to search and find out what the red seasoning is in various mid eastern salads I’ve had. SUMAC!!!!! I can not wait to try your Israeli salad recipe!

By: NN

NN — Thu, 27 Nov 2008 16:47:49 +0000

The main defining features of Fattoush are the summac and the pitta bread (baked or even fried) but I’ve always found that getting the balance of flavours right to be tough (and of course a matter of personal taste). I doubt that it found its way to Israel via Russian immigrants (!) — far more likely through Sephardic Jews. I’m sure Claudia Roden has a recipe in one of her books somewhere. A couple of handfuls of pomegranate seeds can also add a nice touch.