• Cooking Time:
  • Servings: 2-4
  • Preparation Time: 25


I just discovered this salad in a new Israeli cookbook I bought. It's called "The Book of New Israeli Food", with Persian, British, Moroccan, and other influences. I'm obsessed. This salad is so fresh and flavorful.


  • 3 firm ripe tomatoes, cut into small chunks
  • 3 cucumbers, cut into small chunks
  • 1 onion, chopped (red) 4 small radishes, grated
  • 1/3 cup fresh coriander, chopped
  • 1/3 cup fresh mint, chopped
  • 1/3 cup fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 2-3 cloves garlic, crushed
  • 5 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 2 pita breads (optional)


  • If using pita breads, brush with olive oil and toast in oven. Cool and break into large chunks.
  • Mix rest of ingredients, add the pita chunks, toss everything together.
  • If you aren't serving this right away, skip the pita bread and you can serve this as a vegetarian pita sandwich, or a side

Categories: Misc. Salad 

Author Credit: The Book of New Israeli Food

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