We Israelis like to eat breakfast anytime of day. Especially for dinner, because it has many elements yet is light. A typical Israeli breakfast usually includes eggs (shakshuka is one style), different types of cheeses, bread, tahini sauce, and chopped vegetable salad.
Lately I’ve been making a big bowl of it for lunch for Alex and myself (My husband has been working out of the house and Leo is a boarding school). It’s usually made with onion too, but I skip it. Not because the onion breath, I don’t mind that. My problem is that the strong onion-taste it leaves. It makes me crave something sweet. Also, without the onion, you can make it in the morning and eat it later in the day. But don’t put the dressing on until you’re ready to eat it.
Now, if you don’t have tahini, no worries. Add extra olive oil instead. The Middle Eastern-style tahinis are runny therefore easier to drizzle on the salad. If you have the thicker tahini just put it in a small bowl and mix it with the lemon juice and a little bit of water.
Everyday Israeli salad
- Handful sunflower seeds
- 4-6 large tomatoes
- 4-6 Persian cucumbers
- 6 – 10 leaves mustard greens or any other greens such as arugula or spinach
- Handful parsley
- Half medium lemon
- 2 tablespoons tahini butter - Middle Eastern brands are better because they're more liquid
- Olive oil
- Sea Salt
- White or black ground pepper
- Toast the sunflower seeds in a skillet over low heat for 3 – 5 minutes.
- Dice the tomatoes and cucumbers and put them in a large bowl. Chop the herbs and add to the bowl. Squeeze the lemon straight in and drizzle the tahini butter and olive oil (count to 3) over the salad.
- Sprinkle salt, pepper and sunflower seeds, and toss.
- Taste and correct seasoning before you serve..