Ina Garten Israeli Salad recipe is made with chickpeas, tahini, lemon juice, garlic, cumin, Sriracha, olive oil, kosher salt, black pepper, cucumber, heirloom cherry tomatoes, red bell pepper, red onion, and fresh mint leaves this recipe takes 30 minutes to prepare and serves 6 people.
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? Why You’ll Love This Israeli Salad Recipe:
- Fresh Ingredients: This recipe uses fresh vegetables and herbs, providing a burst of natural flavors and nutrients.
- Easy to Make: With simple steps and common ingredients, it’s perfect for quick and hassle-free preparation.
- Versatile: It can be served as a side dish, appetizer, or a light main course, making it highly versatile.
- Healthy Option: Packed with protein and fiber from chickpeas, and vitamins from fresh veggies, it’s a nutritious choice.
❓ What Is Ina Garten Israeli Salad Recipe?
Ina Garten’s Israeli Salad is a fresh, vibrant dish made with chickpeas, tahini, lemon juice, garlic, cumin, Sriracha, olive oil, cucumber, heirloom cherry tomatoes, red bell pepper, red onion, and fresh mint this salad offers a crunchy texture and tangy, slightly spicy taste.
? Ina Garten Israeli Salad Ingredients
- 1 (1 pound 13-ounce) can chickpeas, rinsed and drained
- 1 cup tahini (ground sesame paste)
- 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
- 3 tablespoons chopped garlic (9 cloves)
- 1½ teaspoons ground cumin
- ½ teaspoon Sriracha
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 large hothouse cucumber, unpeeled, halved, seeded, and ½-inch diced
- 2 cups heirloom cherry tomatoes, halved or quartered
- 1 cup (½-inch-diced) Holland red bell pepper (1 large)
- ¾ cup (¼-inch-diced) red onion
- ½ cup julienned fresh mint leaves, for garnish
- Toasted pita bread, for serving
? How To Make Ina Garten Israeli Salad
- Place chickpeas, tahini, ¾ cup lemon juice, garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in a food processor.
- Process until completely smooth. Add warm water if needed to make it creamy but still thick and spreadable.
- In a large bowl, combine diced cucumber, tomatoes, bell pepper, and red onion.
- Add ¹⁄3 cup olive oil, the remaining ¼ cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Mix well.
- Spoon hummus onto a large (12 × 16-inch) serving platter and spread it out with a raised edge.
- Using a slotted spoon, mound the vegetable salad on top of the hummus, leaving the edges of the hummus visible.
- Sprinkle chopped mint and extra salt over the vegetables and hummus.
- Drizzle with olive oil and serve at room temperature with pita bread.
? Recipe Tips:
- Use fresh, firm vegetables to avoid a watery salad: Ensure cucumbers and tomatoes are firm and properly drained before mixing.
- Add salt just before serving to maintain texture: Salt draws out moisture from vegetables, so mix it in right before serving to keep the salad crisp.
- Substitute herbs based on preference or availability: If mint isn’t available, you can use fresh parsley, cilantro, or a mix for a similar fresh taste.
- Adjust spiciness by modifying the amount of Sriracha: If you prefer less heat, reduce the Sriracha or omit it entirely, and consider adding a dash of mild paprika.
- Achieve the right thickness for hummus by adding warm water gradually: Blend the hummus ingredients and slowly add warm water until you reach the desired creamy but thick consistency.
? What To Serve With Israeli Salad?
Serve Israeli Salad with Roasted Spiced Pork,Vegetable Lasagna,Mexican Chicken Casserole, Jambalaya, or Grilled Halibut for a balanced flavorful meal.
? How To Store Leftovers Israeli Salad?
- In The Fridge. Store leftovers israeli salad in an airtight container in the refrigerator it will stay fresh for up to three days.
- In The Freezer. Freezing leftovers israeli salad isn’t recommended as the fresh vegetables can become mushy and lose their texture.
FAQ’S
How to Prevent Israeli Salad from Becoming Watery?
To prevent Israeli salad from becoming watery, drain and pat dry all vegetables thoroughly before mixing. Avoid adding salt until just before serving, as salt draws out moisture.
What Type of Cucumbers Are Best for Israeli Salad?
Persian cucumbers are best for Israeli salad due to their firm texture and small seeds. They provide a crisp bite and do not release excess moisture, helping to keep the salad fresh and crunchy.
Can Israeli Salad Be Made Ahead of Time?
Israeli salad can be made ahead of time but is best enjoyed fresh if making in advance, store the vegetables separately and combine them with dressing just before serving to maintain optimal texture and flavor.
What Herbs Are Commonly Used in Israeli Salad?
Common herbs used in Israeli salad include fresh parsley and mint these herbs add a refreshing flavor and enhance the salad’s overall freshness, making it a vibrant and aromatic dish.
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Ina Garten Israeli Salad Nutrition Facts
Amount Per Serving
- Calories: 250 kcal
- Total Fat: 18g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 18g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 7g
- Vitamin A: 20%
- Vitamin C: 30%
- Calcium: 8%
- Iron: 15%
Ina Garten Israeli Salad
Description
Ina Garten Israeli Salad recipe is made with chickpeas, tahini, lemon juice, garlic, cumin, Sriracha, olive oil, kosher salt, black pepper, cucumber, heirloom cherry tomatoes, red bell pepper, red onion, and fresh mint leaves this recipe takes 30 minutes to prepare and serves 6 people.
Ingredients
Instructions
- Place chickpeas, tahini, ¾ cup lemon juice, garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in a food processor.
- Process until completely smooth. Add warm water if needed to make it creamy but still thick and spreadable.
- In a large bowl, combine diced cucumber, tomatoes, bell pepper, and red onion.
- Add ¹⁄3 cup olive oil, the remaining ¼ cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Mix well.
- Spoon hummus onto a large (12 × 16-inch) serving platter and spread it out with a raised edge.
- Using a slotted spoon, mound the vegetable salad on top of the hummus, leaving the edges of the hummus visible.
- Sprinkle chopped mint and extra salt over the vegetables and hummus.
- Drizzle with olive oil and serve at room temperature with pita bread.
Notes
- Use fresh, firm vegetables to avoid a watery salad: Ensure cucumbers and tomatoes are firm and properly drained before mixing.
Add salt just before serving to maintain texture: Salt draws out moisture from vegetables, so mix it in right before serving to keep the salad crisp.
Substitute herbs based on preference or availability: If mint isn’t available, you can use fresh parsley, cilantro, or a mix for a similar fresh taste.
Adjust spiciness by modifying the amount of Sriracha: If you prefer less heat, reduce the Sriracha or omit it entirely, and consider adding a dash of mild paprika.
Achieve the right thickness for hummus by adding warm water gradually: Blend the hummus ingredients and slowly add warm water until you reach the desired creamy but thick consistency.