Another “Cooking in the Office” Video: Israeli Salad
Posted by Avital Pinnick on September 2, 2010
At last! Yinnon and I made another cooking video at work. The first one, recorded in 2009, showed how to make boiled kubbeh for soup. This video shows how to make the fine chopped vegetable salad, called Israeli salad or Arab salad, depending on who you ask. Interestingly enough, Yinnon, who has worked in many restaurant kitchens, says that Arab kitchen workers call it Jewish salad.
This salad is not for the faint of heart or dull of knife. Honestly, I don’t think I’ll ever aspire to this degree of skill with a knife. Then again, neither did Yinnon’s wife, and she now chops salad like this.
You’ll notice that Yinnon doesn’t use peppers in this version. I’ll include the “recipe,” although it’s really just a list of ingredients. This is very much a “to your taste” kind of salad. If you want to add peppers or leave out the onion or substitute green onion, go ahead.
Tomatoes (about 1 medium tomato per person)
Cucumbers (about 1 small “pickling” cucumber per person)
Lemon juice (fresh)
Salt, to taste
Black pepper, coarsely ground
Chop the tomatoes, cucumbers, onion, and parsley very finely. Mix and season with olive oil, lemon juice, salt, and pepper.
If you are making the salad ahead of time, Yinnon recommends draining the tomatoes in a sieve. He also stores the chopped ingredients separately and mixes them at the last minute, although he doesn’t mention this in the video.