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Prep 5 mins
Cook 0 mins
This is a very simple and refreshing salad. My grandfather used to prepare this for us as kids. It goes well in a pita with hummus, or on the side with just about anything. Alot of the ingredients are also interchangable, and depend on your taste buds. I really like this salad tossed in some tahini sauce.
- Chop all the vegetables into small pieces, and slice the olives.
- Toss the ingredients together, and sprinkle with the olive oil, lemon juice and salt and pepper.
- Add more flavor if you want.
- Serve well chilled.
We love this recipe and call it "chop-chop salad". I usually add a diced pickle, it makes a great touch. My boyfriend loves it, although he always says I never cut the ingredients as nicely as his grandmother always did. But how could I compete with a Jewish Grandmother's cooking??? :)
Wonderful salad- I took care chopping the vegetables by hand into small pieces. I used a jar of "Goya Salad Olives" . One jar was enough for 4x this recipe. I quagrupled this for a party). The Goyal olive mix is in water/brine and containes sliced green olives and some red peppers also. I used the chives and I added some flat leaf parsley also. I omited the carrot ( ran out). This recipe came out wonderful!! Very close to what I have eaten is Israel. Of note, this salad can never be the same as the salads in Israel--the vegetables grown in Israel have a certain wonderful taste that I cant describe. Thanks mizzy-i will make again!
Delicious! I used Spanish pimento-stuffed olives as they were the only green olives I had at the time, and I omitted the chives and the zaatar. I used a yellow pepper instead of green pepper, and used a handful or two of carrot shreds for the carrot. I let it chill for 2-3 hours before serving it with Shishlik (Israeli Skewers) on pita bread. Thanks so much for sharing, Mizzy!