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Israeli Salad with a California Twist by Aliza Sokolow
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This Shirazi or Israeli Salad is loaded with fresh veggies and fruit from California farms. It’s easy to put together and incredibly delicious. You can serve this Israeli salad on its own, or add cooked couscous, quinoa, and chicken to make it a more substantial meal. Our friend Aliza Sokolow is sharing her recipe so you can make it too!
From Aliza:
I really like to tell the stories of the farmers because they’re such heroes of mine. They put in the manual labor and are able to tell when a tomato is ripe for the picking, something a machine is not capable of. Through my photography, I hope to give people a bit more knowledge and gratitude for what they’re eating and awareness as to how much went into what’s on the plate.
The colors are what really excite me. When you’re growing up, you think carrots are orange and watermelon is pink, but when I find a pink mushroom or I see that there are five different-colored carrots, that is so mind-blowing and exciting. I like to show the beauty that is grown in the earth. The farmers do the work. I just cut things open.
Let’s make this California-style Israeli Salad:
What are the ingredients for Israeli Salad?
- cucumbers
- orange bell pepper
- cherry tomatoes
- red onion
- pomegranate arils
- fresh parsley
- lime
- Extra Virgin Olive Oil
- Feta cheese (optional)
All from California, of course!
Do Israeli Salads have Feta cheese?
No, Israeli Salad doesn’t always have Feta or any cheese – that’s why it’s optional here. The briny, creamy Feta adds a fabulous contrast to the fresh veggies and fruit.
Are Israeli and Shirazi Salad the same?
Mostly, yes. The two salads are so close the terms Shirazi or Israeli Salad are used interchangeably. In both, the primary ingredients are cucumber, tomato, onion, olive oil and herbs, dressed with verjuice or lime juice. The main difference between Israeli and Shirazi Salad is that Shirazi Salad often uses mint as the herb.
Israeli Salad with a California Twist
Ingredients
- 2 cucumbers
- 1 orange bell pepper
- 1 cup cherry tomatoes
- ¼ cup red onion
- seeds (arils) from 1 pomegranate about 1 cup
- 1 bunch parsley chopped
- juice of 1 lime about 2 tablespoons
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 3 ounces Feta cheese, crumbled OPTIONAL
Instructions
- Dice everything into the same small chop, then mix together with the lime juice and EVOO! Season with salt and pepper to your taste.
- Top with Feta if using.
- Serve immediately.
Notes
Nutrition
Salad photos by James Collier
This is What I Eat – A New Book by Aliza Sokolow
Aliza has a new book called This is What I Eat. She shares her love of fruits, veggies and all things yummy. This color-and-activity book is a playful introduction to healthy eating and engaging with our planet, perfect for your budding foodie or your picky eater!
Order the book on Amazon or at your favorite indie bookstore.
Aliza Sokolow has exciting career in media and food and worked as a food stylist for famous chefs like Jamie Oliver. You may know her from her vibrant images that she shares on her Instagram account. A devoted farmers’ market shopper, Aliza is grateful for the wide variety of produce available year-round in the Golden State. She’s also passionate about supporting farmers and farmworkers. She often hosts bake sales and donates proceeds to causes near and dear to her heart. In October, her Prune + Chocolate Chip Cookies bake sale raised money for the Farmer and Farmworker Foundation!
Cucumber Salad with Raisins, Pomegranate and Yogurt
Plump and bursting-with-sweetness California Golden Raisins are the star of the show in Jaíne Mackievicz’s creamy salad inspired by Persian Mast-o Khiar (Persian Cucumber and Herb Yogurt). Zesty sliced cucumber and celery get a coating of rich Greek yogurt, with California walnuts and pomegranates for a textural surprise.
