She Paused 4 Thought

Food, Fun and Travel

Israeli Salad California Style

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Israeli Salad | She Paused 4 Thought

I have much to learn about Middle Eastern foods, so when I can hear an authority speak on the subject I am very excited. I recently heard Faye Levy with her husband–writing and photography partner, Yakir, wax poetic on the subject at Melissa’s Produce, where she is a frequent attendee.

Faye & Yakir Levy | She Paused 4 Thought

Faye may be petite, but her culinary knowledge and achievements are gigantic. She was professionally trained at Ecole de Cuisine La Varenne in Paris, and is an accomplished culinary columnist, author and teacher. She has lived on three continents and has written 23 cookbooks in English, French and Hebrew. Faye won a James Beard Cookbook Award for Faye Levy’s International Vegetable Cookbook; three of her other books won IACP cookbook awards, and she has been the main cooking columnist of The Jerusalem Post since 1990.

Faye Levy | She Paused 4 Thought

Faye shared some of her favorite Middle Eastern recipes at a recent Melissa’s Produce luncheon. Her presentation was fascinating as she discussed these cuisines’ vegetable cooking techniques, popular flavorings and dietary rules.

My takeaway? Fresh fruits and vegetables play an enormous role in the Middle Eastern culinary culture. Read further to see some examples.

Melissas Produce Fruit

Ojai Pixie Tangerines, Muscato Grapes and Israeli Dragon Fruit – so gorgeous, so juicy, and the perfect appetizer.

Green Tahini Sauce | She Paused 4 Thought

Green Tahini Sauce with Crudites – spiked with parsley and garlic, this is an eye opener.

Persian Eggplant Salad | She Paused 4 Thought

Persian Eggplant Salad was rich with tahini and studded with tomato, then served with pita bread.

Yemenite Chicken Casserole | She Paused 4 Thought

Fresh Asparagus & Carrots was a perfect accompaniment to Yemenite Chicken Casserole with Potatoes which reminded me of the best potato salad I’ve ever eaten, because of the onions and spice blend.

Rosewater Pudding | She Paused 4 Thought

Creamy Rosewater Puddings with Pistachios & Strawberries were lighter than air, and oh so exotic.

Today’s Recipe:

Fresh is key to this super easy Israeli salad.

Israeli Salad | She Paused 4 Thought

The hardest part is dicing the vegetables which can be a snap if you use an onion chopper.

Israeli Salad | She Paused 4 Thought

This Israeli-California salad is from “1,000 Jewish Recipes.” The addition of jicama (not available in the Middle East) is what makes it Californian.

Print

Israeli Salad California Style

This fresh and delightful salad comes together in a jiffy if you use an onion chopper.
Course Middle Eastern
Author Faye Levy

Ingredients

  • 4 Persian or mini cucumbers cut in small dice
  • 8 plum tomatoes or 4 medium tomatoes cut in small dice
  • 1/2 cup chopped red white or sweet onion, or 1/3 cup chopped green onion
  • 1 small red orange or yellow bell pepper, cut in small dice
  • 1 cup finely diced peeled jicama
  • 4 tablespoons chopped Italian parsley
  • 1 to 2 tablespoons extra-virgin olive oil or more to taste
  • 1 to 2 tablespoons strained fresh lemon juice or more to taste
  • Salt and freshly ground pepper

Instructions

  1. Mix together diced cucumbers, tomato, onion, peppers, jicama, and parsley.
  2. Add oil, lemon juice and salt and pepper to taste.
  3. Serve cold or at room temperature.

Recipe Notes

Servings: 4

You can follow Faye’s latest culinary adventures and see her recipes at:
Facebook: faye.levy.9 or Twitter: foodfaye

From velvety spreads to vibrant salads to rosewater-spiked treats, Middle Eastern cuisine is as colorful as it is delicious.
…and then, she paused for thought.

Disclosure: This is not a sponsored post. I was given a copy of Faye Levy’s International Jewish cookbook to cook with. All opinions are my own.
Yum

Reader Interactions

Comments

  1. I love Faye! Her culinary knowledge is amazing and she’s just the sweetest person in the world! I’m going to have to try this salad for lunch now!!

    Reply

  3. First off, that salad! Secondly, that green tahini stuff! Thirdly, am I the only person in the universe who doesn’t own that dandy onion chopper?

    Reply

  4. Faye and Yakir are gems and such lovely people, and their talents are beyond measure! This salad is wonderful! I know I would be able to eat an entire bowl on my own! Great job as usual, Cathy!

    (So sad that I had to miss this event, but I think this was when I was dealing with my dad’s DVT?)

    Reply

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