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Our Best Salad Recipes
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23 Recipes
Our Best Salad Recipes
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23 Recipes
In our book, it is always salad season. In the spring, we reach for Peter Hoffman’s German potato salad recipe that’s loaded with fresh herbs, and in summer, we buy as many tomatoes and cucumbers as our arms will hold for a Persian Shirazi salad. As the weather turns cool in autumn, we toss together cookbook author Erin Gleeson’s carrot and quinoa salad recipe and in the winter we dress up classic tuna fish salad with a bit of diced pickle and celery for crunch.
Since we started collecting family recipes in 2017, we have documented dozens of salads from Jewish families around the world. They play a particularly important role in many North African and Sephardi Jewish homes, where mezze or small dishes like kemia de pepinos (cucumber salad with fresh mint) are a vital part of Shabbat meals.
In this collection, you will find some of our favorites including a hearty steak salad with blackberries from chef and farmer Hedai Offaim and a silken tofu and chili crisp salad from Jamie Wei, who brings together her Taiwanese heritage with her husband’s Jewish roots.
Do you have a beloved family salad recipe? We would love to hear about it.
You can find more Jewish recipes here and in our cookbook “The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long.”
Recipes in This Collection
1. Tomato and Citrus Salad
Quick
2. Concia (Zucchini Salad)
3. Tuna Fish Salad
Quick
4. Romanian Eggplant Salad
Shabbat
5. Shirazi Salad
Shabbat
6. Salade Cuite (Cooked Pepper and Tomato Salad)
Shabbat
7. Fennel and Herb Salad
Easy
8. Fermented Vegetable Salad
Cooking Projects
9. Broccoli Slaw Salad
10. Apple, Honey, and Fig Salad
Sukkot
11. Artichoke Heart Salad
12. Tofu and Chili Crisp Salad
13. Salade de Betteraves au Cumin (Beet Salad with Cumin)
Shabbat
14. Kemia de Pepinos (Cucumber Salad with Fresh Mint)
15. German Potato Salad With Fresh Herbs
Quick
16. Tomato Salad With Capers
17. Sesame Farro Salad
Easy
18. Watermelon and Bulgarian Cheese Salad With Mint
Easy
19. Steak and Blackberry Salad
20. Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg
Shabbat
21. Lali Salad (Cherry, Chile, and Cilantro Salad)
Easy
22. Carrot Salad With Chickpeas, Quinoa, and Pepitas
Easy
23. Roasted Pepper Salad
Shabbat
Shared by Hedai Offaim
1. Tomato and Citrus Salad
Yield: 4 servingsTime: 20minShared by Hedai Offaim
1. Tomato and Citrus Salad
Yield: 4 servingsTime: 20minThis recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel" and try his recipes for white shakshuka, steak and blackberry salad, and corn latkes.
Ingredients
- 4 large ripe Roma tomatoes (about 1½ pounds), or a mixture of heirloom varieties
- 2 large oranges
- 1 small red onion, halved and thinly sliced
- 12 pitted Kalamata olives, halved
- ¼ cup good quality olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red chili flakes
- 1 teaspoon sweet paprika
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Warm crusty bread, for serving
Preparation
Step 1
Slice the tomatoes into ¼-inch-thick rounds. Set aside.
Step 2
Zest the rind of 1 orange into an 8-ounce glass jar or measuring cup (about 1 tablespoon of zest). Set aside.
Step 3
With a sharp knife, cut off the ends of both oranges and set them upright on one flat end on a cutting board. Starting at the top of the orange where the interior flesh meets the white pith of the peel, carefully make slices down along the side of each orange, following the lengthwise curve to remove the remaining peel and pith. Once all of the peel and pith have been removed, turn the oranges onto their sides and slice crosswise into ¼-inch-thick rounds.
Step 4
Arrange the tomatoes, oranges, and onions in layers on a medium serving platter and dot with the olives.
Step 5
Add the olive oil, lemon juice, chili flakes, paprika, and salt and pepper to taste to the jar or measuring cup with the orange zest. Seal with a lid and shake, or whisk well to combine. Spoon the dressing over the salad and serve immediately with warm bread.
Shared by Italo Camerino
2. Concia (Zucchini Salad)
Yield: 4 to 6 servingsTime: 1 h + marinating timeShared by Italo Camerino
2. Concia (Zucchini Salad)
Yield: 4 to 6 servingsTime: 1 h + marinating timeThis recipe was shared by Italo Camerino. Read more about his family in " How Roman Jewish Recipes Endured at One Family’s Home in Montreal" and try his recipes for carciofi all giudia ('Jewish Style' Fried Artichokes), aliciotti con indivia (anchovies baked with escarole), and chicken meatballs with celery.
Ingredients
- 3 zucchinis, sliced lengthwise into ¼ inch thick pieces
- Olive oil for frying
- Salt and pepper
- 4 to 6 garlic cloves, finely chopped
- ½ bunch fresh basil leaves, finely chopped
- 4 tablespoons white wine vinegar
Preparation
Step 1
Lay the zucchini slices flat onto a paper towel lined tray and sprinkle with ½ teaspoon of salt on all the zucchini slices, both sides. Set aside for 5 to 10 minutes. Pat the zucchini dry from any excess liquid.
Step 2
Place ¼ cup olive oil in a large saucepan, or enough oil to be ½ inch deep in the pan. Place over medium heat.
Step 3
Gently place about 6 pieces of zucchini into the pan, making sure that the pieces all lay flat and do not overlap. Fry the zucchini on each side for about 5 minutes until golden brown. Transfer to a baking rack or a paper towel lined tray to drain any excess oil. Continue frying the rest of the zucchini in batches.
Step 4
Place the fried zucchini into a mixing bowl. Add salt, pepper, garlic, basil and vinegar. Gently mix until each piece of zucchini is evenly coated. Transfer to an airtight container and refrigerate for at least 5 hours and up to 24 hours.
Step 5
Serve the concia at room temperature.
Shared by Rob Clement
3. Tuna Fish Salad
Yield: 4 servingsTime: 15 min + chillingShared by Rob Clement
3. Tuna Fish Salad
Yield: 4 servingsTime: 15 min + chillingThis recipe and Ma’s chopped liver can be made on their own or together. If you plan to make both of them on the same day, start with the tuna salad and use the leftover grated onion and its juices in the chopped liver recipe.
This recipe was shared by Rob Clement. Read more about his family in "A Chopped Liver That Binds the Generations" and try his recipe for Ma's Chopped Liver.
Ingredients
- Two 5-ounce cans of tuna (preferably a sustainable brand packed in water)
- 1 small Vidalia onion
- ¼ cup red onion, diced
- ¼ cup celery, diced (about ½ stalk)
- 1 half-sour pickle, diced
- ½ cup mayonnaise
- 1 tablespoon fresh dill, roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red wine vinegar
- ¼ teaspoon white pepper
For serving
- Sliced bread or onion rolls
Preparation
Step 1
Peel the Vidalia onion and grate over a bowl or pulse in a food processor. Transfer the onion into a fine mesh strainer over a bowl to drain. Reserve the liquid from the onion.
Step 2
Drain the tuna and place in a large mixing bowl. Add ⅓ cup of the grated onion, reserving the rest plus the juice to make chopped liver. Add in the red onion, celery, and pickle. Incorporate with tuna using a fork. Add mayonnaise, one spoonful at a time, folding into the tuna mixture, until you reach your desired consistency. Ma’s tuna was never dry. It’s the kind of tuna salad that doesn't require any additional mayo on the bread.
Step 3
Add the dill, salt, garlic powder, onion powder, vinegar and white pepper. Mix well to combine. Refrigerate for at least 45 minutes before serving.
Step 4
Serve on sliced bread or onion rolls with sliced tomato, onions, pickles, and lettuce if you like.
Shared by Miri and Yoav Polachek
4. Romanian Eggplant Salad
Yield: 8 servingsTime: About 35 minShared by Miri and Yoav Polachek
4. Romanian Eggplant Salad
Yield: 8 servingsTime: About 35 minThis recipe was shared by Miri and Yoav Polachek. Read more about their family in " A Stuffed Cabbage Five Generations Strong" and try their recipes for sarmale (Romanian stuffed cabbage), and chopped liver with caramelized onions.
Like the sarmale or stuffed cabbage recipe, this dish has its roots in Transylvania. In Miri’s family growing up, it was accompanied by chopped raw onion. Today, she serves it as a first course when they have guests, often with freshly baked challah that Yoav makes.
Ingredients
For the salad
- 3 medium eggplants
- ½ teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoon freshly squeezed lemon juice
For the garnish
- ½ medium yellow onion, finely chopped
- 2 tablespoons vegetable oil
- 1 tomato, halved and thinly sliced
Preparation
Step 1
Prepare the eggplants: The best result is from grilling the eggplants. Heat the grill. With a large knife, make a slit in each eggplant, and grill it covered for about 10 minutes. Open the slit wider, sprinkle a bit of kosher salt, and continue grilling for 5-10 minutes until the eggplants are soft. Remove from grill to a baking sheet and let cool. Alternatively, you can either char the eggplant directly on a stovetop for about 10 minutes on each side, or broil in an oven turning the eggplants over every 3 minutes for about 15 minutes until cooked.
Step 2
Once the eggplants are cool enough to handle, scoop out the eggplant meat into a blender. Discard the eggplant stems and skins.
Step 3
Prepare the salad: Add kosher salt, oil and lemon juice into the blender with the eggplants. Pulse the mixture 3 times until the mixture combines and still has some chunks.
Step 4
Transfer the eggplant mixture to a serving plate with a raised rim.
Step 5
Mix the chopped onion with oil.
Step 6
To serve, spread the onions over the eggplants in the plate and arrange the tomato slices around the eggplant salad. Serve at room temperature with fresh challah.
Shared by Nicole Enayati
5. Shirazi Salad
Yield: 4-6 servingsTime: 10 minShared by Nicole Enayati
5. Shirazi Salad
Yield: 4-6 servingsTime: 10 minCrunchy and tangy shirazi salad is a staple on Iranian tables. This recipe from Nicole Enayati and her mother Shahla uses homemade verjus, which is made from the juice of sour grapes and is acidic like vinegar, but typically gentler. Store bought versions will also work well. If you can’t find one, substitute fresh lime juice or apple cider vinegar. Be sure to dress the salad right before serving, so the vegetables remain crunchy.
Read more about Nicole’s family in “When an Expert Guest Finally Hosts Her First Persian Shabbat Dinner” and try her recipes for saffron roast chicken and khoresh gheymeh (Persian split pea stew).
Ingredients
- 3 persian cucumbers, peeled & diced
- 2 roma tomatoes, deseeded & diced
- ¼-½ red onion, diced
- 2-3 tablespoons verjus, (can be substituted with lime juice or apple cider vinegar)
- 1 teaspoon dried mint
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Preparation
Step 1
Place all of the diced vegetables into a bowl.
Step 2
In a small bowl or jar, whisk the verjus (or substitute), mint, olive oil, salt and pepper together.
Step 3
In a serving bowl, toss the vegetables with the dressing and serve immediately.
Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
6. Salade Cuite (Cooked Pepper and Tomato Salad)
Yield: approx 4 cupsTime: 20 min + 2-3 H inactiveShared by Simone and Marc Azoulay and Marie Salomé Peyronnel
6. Salade Cuite (Cooked Pepper and Tomato Salad)
Yield: approx 4 cupsTime: 20 min + 2-3 H inactiveWhile Simone Azoulay changes her Shabbat menu in Paris every week, this jammy cooked Moroccan salad of tomatoes and peppers is the one constant, explains her son Marc, who also makes the dish with his wife Marie at their home in New York City. It’s best when allowed to slowly cook for hours, so be sure to start it with plenty of time before dinner.
Read more about their family’s Shabbat dinners in “Whether in Paris, New York, or Beyond, Marc Azoulay Always Makes Time for Shabbat Dinner” and try her recipes for chicken with olives and saffron, fish patties simmered in tomato sauce, and cumin-laced beets.
Ingredients
For the salad:
- 5 tablespoons olive oil
- 6 large bell peppers (mix of red, yellow and orange), thinly sliced
- 3 cloves garlic, minced
- 4 28 ounce cans crushed tomatoes
- 1-2 hot red peppers (or 3 small dry cayenne peppers), minced
- 1 teaspoon salt
For the Huile Rouge:
- 2 tablespoons olive oil
- 1 teaspoon cayenne
Preparation
Step 1
In a large heavy-bottomed pot, heat the oil over medium-low heat. Add the bell peppers and saute until they have softened, about 15 minutes. Add the minced garlic and cook until fragrant, about 2-4 minutes.
Step 2
Add the crushed tomatoes, hot peppers and salt and mix. Reduce the heat to low and simmer the mixture for at least 2 hours, stirring occasionally to prevent any sticking on the bottom of the pan. The mixture should become a deep red and very thick. Marie often cooks this down for more than 3 hours to get a super deep, silky salad.
Step 3
Once the salad is ready, pour in the huile rouge and cook, stirring often, for another 10 minutes. This will add a glossy sheen and a bit more spice.
Step 4
This salad can be made up to 3 days in advance.
Shared by Rachel Simons
7. Fennel and Herb Salad
Yield: 4 servingsTime: 30 minShared by Rachel Simons
7. Fennel and Herb Salad
Yield: 4 servingsTime: 30 minThis recipe was shared by Rachel Simons. Read more about her family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond" and try her recipes for schnitzel with cherries, crispy smashed potatoes, and chocolate tahini truffles.
Ingredients
- 1 fennel bulb, very thinly sliced crosswise
- Juice of 1 lemon
- 1 cup cold water
- ½ cup fresh mint leaves, roughly chopped
- ½ cup fresh parsley leaves, roughly chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon flaky sea salt
- ⅛ teaspoon ground black pepper
- 1 cup parmesan cheese, thinly shaved (optional)
Preparation
Step 1
Place the sliced fennel into a bowl with the lemon juice and cold water. Let sit for about 10 to 15 minutes. Drain the fennel.
Step 2
In a large bowl, mix the fennel, mint leaves, parsley leaves, white wine vinegar, olive oil, salt, pepper and parmesan (if using). Mix to combine well.
Step 3
Serve the salad cold.
Shared by Mitchell Davis
8. Fermented Vegetable Salad
Yield: 8 servingsTime: 45min active time plus 5 days for fermentationShared by Mitchell Davis
8. Fermented Vegetable Salad
Yield: 8 servingsTime: 45min active time plus 5 days for fermentationThis recipe was shared by Mitchell Davis. Read more about his family in "For Mitchell Davis, the Meal Is the Holiday" and try his recipes for baked fish in sweet and sour sauce, beef brisket, and pickled cucumber salad.
Ingredients
For the vegetables:
- 2 to 3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or other
- 6 tablespoons kosher salt, plus more as necessary for additional brine
- 10 black peppercorns
- 1 dried hot chili pepper
- 1 teaspoon assorted spices, such as coriander seed, yellow mustard seed, whole star anise, crumpled bay leaf or your favorites
- 2 or 3 Persian cucumbers, thinly sliced
- 1 bunch scallions, white and green parts, sliced, or other onion, such as red or shallot
- 1 small bunch dill and/or a handful of other herbs, roughly chopped
- ⅓ cup olive oil or other vegetable oil
- Apple cider vinegar to taste
- Freshly ground black pepper
Preparation
Step 1
Prepare the vegetables: Slice the cabbage, cut the cauliflower into small florets, peel and slice the carrots, kohlrabi, daikon, slice the pepper, or otherwise prepare whatever you are using. The smaller the pieces the faster they will ferment. Pack the vegetables into lidded nonreactive container(s) (plastic, glass, or ceramic).
Step 2
Make the brine: dissolve the salt into 2 cups of water that you heat in 1 minute intervals in the microwave or over the stove. Once the salt is dissolved, add 6 cups cold water to cool the brine to room temperature. Add the peppercorns, chili pepper, and spices.
Step 3
Pour the brine over the vegetables to cover. If you need more brine, make it in the same ratio by dissolving 3 tablespoons of salt into 1 quart (4 cups) of water. Cover the container(s) and let sit at room temperature for 2 to 5 days to ferment until the desired doneness. Open the containers at least once each day to release any gas that builds up (called “burping”). I like to taste them each day so I know how the flavor is progressing. On the first day you won’t see any change. On the second day you might see some bubbles. By the third day there will be more evidence of fermentation. Bubbles, a distinct smell, and the brine will begin to get cloudy. Some gunk may form on the top. Don’t worry about this. It is normal.
Step 4
When the vegetables have reached their desired doneness—a good tang, maybe even a little fizz—it’s time to stop the fermentation - lift the vegetables out of the brine and rinse with cold water. Place in a clean container. Strain the brine over the vegetables and refrigerate until ready to use. (Chef’s note: Save the brine to use it for subsequent batches of pickles. It can be used up to five additional times and can also be used to cook with. You can add it to salad dressings, some soups, savory baked goods and other condiments, the way you might use miso or soy).
Step 5
To assemble the salad: combine the fermented vegetables. Add the cucumber, scallions, dill, herbs, if using, and olive oil. Toss and taste. Adjust the acidity with vinegar if necessary, and season with pepper. The salad will keep two or more weeks in the fridge.
Shared by Michael Hurwitz
9. Broccoli Slaw Salad
Yield: 4 - 6 servingsShared by Michael Hurwitz
9. Broccoli Slaw Salad
Yield: 4 - 6 servingsThis recipe was shared by Michael Hurwitz. Read more about his family in "In This Family, Thanksgiving Shabbat Means BBQ Corned Beef" and try his recipes for corned beef with barbeque sauce and egg noodles with cabbage.
Ingredients
- 1 12 ounce bag of broccoli slaw
- ½ green pepper, deseeded, destemmed and finely chopped
- ½ red pepper, deseeded, destemmed and finely chopped
- 4 scallions, finely sliced
- 1 pack instant ramen noodle soup
- ¾ cup slivered almonds
- ½ cup sunflower seeds, raw
For the dressing
- 1 teaspoon granulated sugar
- ½ cup olive oil
- ⅓ cup white vinegar
- 1 clove garlic, minced
- Ramen soup spices (optional)
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Break the dried ramen noodles into smaller pieces with your hands and place into a baking sheet. Add the almonds and sunflowers and mix well. Spread the noodles, almonds and sunflower seeds into 1 layer on the baking sheet and transfer to the oven. Bake for about 5 to 8 minutes until toasted and golden brown. Set aside to cool to room temperature.
Step 3
Add the sugar, oil, vinegar, garlic and soup spices (if using) into a small bowl and mix until combined well into a dressing.
Step 4
Place the broccoli slaw, green and red peppers, scallions, toasted ramen noodles, almonds and sunflower seeds into a large mixing bowl. Add the dressing and mix the slaw well until the vegetables are distributed evenly and the salad is coated in dressing.
Shared by Chanie Apfelbaum
10. Apple, Honey, and Fig Salad
Yield: 6-8 servingsTime: 10 minutesShared by Chanie Apfelbaum
10. Apple, Honey, and Fig Salad
Yield: 6-8 servingsTime: 10 minutesFor the autumn holiday Sukkot, cookbook author Chanie Apfelbaum makes this salad with fresh figs, apples, beets, and pecans. Sweet and fresh, it lends a refreshing crunch to heartier meats and starchy sides.
Serve this salad alongside Chanie’s pomegranate roast, and read about her Sukkot traditions in “Cookbook Author Chanie Apfelbaum Brings a Playful Spirit to Sukkot.”
Ingredients
For the dressing:
- ½ cup neutral oil
- ¼ cup honey
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon finely minced shallot
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For the salad:
- 4 cups mixed greens
- 1-2 Chioggia beets, thinly sliced on a mandolin
- 1 green apple, cored and thinly sliced
- 1 red apple, cored and thinly sliced
- 6 oz. fresh figs, quartered
- ½ cup honey-roasted pecans
- ½ cup pomegranate seeds
Preparation
Step 1
In a bowl, whisk together the dressing ingredients until emulsified. Set aside.
Step 2
Arrange the beets around the edge of a large serving platter and fill the center with mixed greens. Top the greens with the apple slices and figs.
Step 3
Sprinkle with the pecans and pomegranate seeds. Drizzle with the dressing. Serve immediately.
Shared by Léa Karsenty
11. Artichoke Heart Salad
Yield: 1 quart, serving 4-6Time: 15 minutesShared by Léa Karsenty
11. Artichoke Heart Salad
Yield: 1 quart, serving 4-6Time: 15 minutesLéa Karsenty’s grandmother, Mamie Sara, makes this artichoke salad with lemon and saffron for the meal before the Yom Kippur fast starts. Simple and piquant, it’s delicious alongside rich chicken loubia and warm anise seed challah. This dish can be prepared 1-2 days ahead of time and refrigerated.
Read more about the Karsenty family’s pre-fast Yom Kippur spread in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for fried eggplant with preserved lemon, saffron chicken broth with toasted pasta and vegetables, and cumin fava beans.
Ingredients
- 2 lbs. artichoke hearts (frozen is fine)
- 3 cloves garlic, peeled and minced
- 3 tablespoons olive oil
- 1 whole, organic lemon
- Salt and pepper, to season
- ¼ teaspoon saffron threads
- ½ cup hot water
Preparation
Step 1
Cut each artichoke heart into quarters. Slice the lemon into eight wedges. Set aside.
Step 2
Heat the olive oil in a large frying pan over medium heat. Add the minced garlic to the oil and cook until fragrant and lightly golden, 1-2 minutes. Add the artichokes and lemon slices to the frying pan. Season with salt and pepper.
Step 3
Bloom the saffron in the hot water. Add the saffron water to the pan and let the artichokes cook on low heat until the liquid has partially reduced, 5-7 minutes. Remove from the heat and serve warm.
Shared by Jamie Wei
12. Tofu and Chili Crisp Salad
Yield: 4 servingsTime: 30 MINShared by Jamie Wei
12. Tofu and Chili Crisp Salad
Yield: 4 servingsTime: 30 MINIn this dish, Jamie Wei serves a silken block of tofu with a nutty, tahini based sauce, quick cucumber pickles and fiery chili crisp. We love it alongside her Taiwanese brisket.
Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for cucumber curry soup, pomegranate honey jelly, and date challah mantou.
Ingredients
For the salad:
- 1 block silken tofu, sliced into 8
- 1 Persian cucumber, thinly sliced
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- ½ teaspoon sugar
- 2 cups radish or broccoli microgreens
- Red pepper flakes, for topping
For the sauce:
- ⅓ cup (80 grams) smooth peanut butter
- ½ cup (80 grams) tahini
- ¼-½ cup (100 grams) water
- 1 tablespoon (8 grams) chili oil
- 1 tablespoon (10 grams) maple syrup
- 2 tablespoons (30 grams) soy sauce
- Chili crisp, such as this one, for topping
Preparation
Step 1
Place the cucumber in a bowl with rice vinegar, salt and sugar. Mix well to coat. Cover and set in the fridge for at least 30 minutes.
Step 2
Add all the sauce ingredients in a food processor, mix until smooth. Add more water if needed, until the sauce is thin enough to drizzle with a spoon. Spoon the sauce on a serving platter, topped with some microgreens.
Step 3
Carefully transfer the tofu slices on top of the greens. Place some pickled cucumber onto the platter. Top with chili crisp and more microgreens. Serve.
Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
13. Salade de Betteraves au Cumin (Beet Salad with Cumin)
Yield: 6-8 peopleTime: 15 min + 1 H inactiveShared by Simone and Marc Azoulay and Marie Salomé Peyronnel
13. Salade de Betteraves au Cumin (Beet Salad with Cumin)
Yield: 6-8 peopleTime: 15 min + 1 H inactiveIn Marc Azoulay’s family, this salad is served as part of the first course on Shabbat with other salads like salade cuite, a jammy melange of tomatoes and peppers, and an avocado salad, which you can make by cubing avocado and dressing it with fresh lemon juice, olive oil, salt, and white pepper.
Read more about his family’s Shabbat dinners in “Whether in Paris, New York, or Beyond, Marc Azoulay Always Makes Time for Shabbat Dinner” and try his family’s recipes for chicken with olives and saffron, fish patties simmered in tomato sauce, and meatballs with onions.
Ingredients
- 4 medium beets
- 1 teaspoon of ground cumin
- 4 tbs of lemon juice
- 2 pinches of white pepper
- 6 pinches salt
Preparation
Step 1
Heat the oven to 400F.
Step 2
Scrub each beet then dry and wrap them in tin foil. Place the beets onto a baking sheet and roast for 55-60 minutes. You can check for doneness by slightly unwrapping one beet and trying to puncture it with a fork. It is ready when the beet is fork-tender.
Step 3
Remove the beets from the oven and allow to cool completely. Remove the skin from each beet with your hands or a small paring knife, then cut into 1/2 inch-thick wedges.
Step 4
Toss the beets with the rest of the ingredients and serve immediately.
Shared by Jessica Solnicki
14. Kemia de Pepinos (Cucumber Salad with Fresh Mint)
Yield: 6 servingsTime: 10 minIngredients
- 6 cucumbers, cut into thin rounds
- Juice of 1 lemon
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ cup mint leaves, chopped
Preparation
Step 1
Mix the cucumbers, lemon juice, salt, pepper and mint in a bowl to combine.
Step 2
Serve cold.
Shared by Peter Hoffman
15. German Potato Salad With Fresh Herbs
Yield: 4 - 6 servingsTime: 30minShared by Peter Hoffman
15. German Potato Salad With Fresh Herbs
Yield: 4 - 6 servingsTime: 30minSometimes a recipe is a procedure rather than a set of ingredients. To make this like chef and author Peter Hoffman's mother, dress the potatoes with the vinegar while they are still hot so the potatoes can fully absorb the bright acidity.
Read more about Peter Hoffman's family in "Cool Down With Chef Peter Hoffman’s Summer Dinner Menu" and try his recipes for seared spiced tuna, summer bean salad, and meurbeteig (summer fruit cake).
Ingredients
- 10-12 medium potatoes (fingerling or nicola work well - you want a waxier, denser potato)
- 2 teaspoons dijon mustard
- 2-3 tablespoons apple cider vinegar
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon of kosher salt
- 1 cup parsley, roughly chopped
- ¼ cup lovage, roughly chopped
- ¼ cup tarragon, roughly chopped
- 1 tablespoon dill, roughly chopped
- Juice from half a lemon
Preparation
Step 1
In a medium saucepan, boil the potatoes in salted water until easily pierced with a fork, 8-10 minutes.
Step 2
Drain the potatoes. Cool slightly by running under cold water until you can handle. Slice into ¼” rounds and place in a large bowl.
Step 3
While the potatoes are still warm, add the mustard, apple cider vinegar, extra virgin olive oil, and salt and mix to combine.
Step 4
Add the parsley, lovage, tarragon, and dill and mix to combine. Taste and adjust for seasoning.
Step 5
Let cool to room temperature and serve immediately.
Shared by Kathy Berrie
16. Tomato Salad With Capers
Yield: 4 - 6 servingsTime: 30minShared by Kathy Berrie
16. Tomato Salad With Capers
Yield: 4 - 6 servingsTime: 30minThis recipe was shared by Kathy Berrie. Read more about her family in "Memories of Morocco: Pastela + Tomato Salad" and try her recipe for pastela (layered beef, potato and egg casserole).
Ingredients
- 4 large tomatoes, peeled and deseeded, chopped into large chunks
- 1 medium green bell pepper, ¼” dice
- 3 tablespoons capers, drained
- 4-5 scallions, whites only, finely sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- ½ teaspoon pepper
Preparation
Step 1
Place the tomatoes, green bell pepper, capers, and scallion in a medium bowl. Add the oil, lemon juice, salt and pepper. Toss to combine. Taste and adjust for seasoning adding more salt or lemon to taste.
Step 2
Serve immediately with your favorite summer spread or over couscous like Kathy
Shared by Erin Gleeson
17. Sesame Farro Salad
Yield: 2 servingsTime: 15minShared by Erin Gleeson
17. Sesame Farro Salad
Yield: 2 servingsTime: 15minThis recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for kale hazelnut salad, carrot salad with chickpeas, quinoa, and pepitas, and challah.
Ingredients
- 2 cups dry farro
- 5 scallions, chopped
- 2 cups arugula
- 2 tablespoons sunflower seeds, shelled
- 1 avocado, cubed
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
Preparation
Step 1
Cook the farro in boiling water for about twenty minutes, or until tender.
Step 2
Drain and rinse under cold water. Can be cooked the day before.
Step 3
Toss cooled farro with chopped scallions, arugula and sunflower seeds.
Step 4
Dress the salad to taste.
Step 5
Add cubed avocado to the top after dressing to avoid browning.
Shared by Eden Grinshpan
18. Watermelon and Bulgarian Cheese Salad With Mint
Yield: 8 servingsTime: 15minShared by Eden Grinshpan
18. Watermelon and Bulgarian Cheese Salad With Mint
Yield: 8 servingsTime: 15minThis recipe was shared by Eden Grinshpan. Read more about her family in "Eden Grinshpan Brings Israel’s Flavors Home to Williamsburg" and try her recipes for sea bass with chermoula, asparagus with preserved lemon and herbs, and matbucha.
Ingredients
- 1 small watermelon, around 8 cups, cut into cubes
- 1 cup Bulgarian cheese (or feta), crumbled
- 1 teaspoon Aleppo pepper, optional
- 1 cup fresh mint leaves, torn if large
Preparation
Step 1
Place the watermelon cubes in a large bowl. Sprinkle with the Bulgarian cheese, Aleppo pepper (if using), and fresh mint. Toss to combine.
Shared by Hedai Offaim
19. Steak and Blackberry Salad
Yield: 4 servingsTime: 45minShared by Hedai Offaim
19. Steak and Blackberry Salad
Yield: 4 servingsTime: 45minThis recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel" and try his recipes for eggplant in paprika & eggplant in vinegar, cherkessian cheese, and tomato and citrus salad.
Ingredients
- 2 cups coarsely chopped parsley (1 bunch)
- 1½ cups coarsely chopped mint (leaves from approximately 12 large sprigs)
- 8 scallions, white and light green parts only, thinly sliced
- 1 medium red onion, finely diced
- ½ cup extra virgin olive oil
- 3 thick slices of high-quality sourdough bread (about 1-inch thick)
- 2 garlic cloves, crushed and peeled
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 2 aged boneless New York strip steaks, about 1-inch thick (1 pound total)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1½ cup chilled fresh blackberries (or raspberries)
Preparation
Step 1
Preheat the oven to 450°F with a rack in the middle position.
Step 2
Combine the parsley, mint, scallions, and onion in a large bowl and set aside.
Step 3
Lightly brush both sides of each slice of bread with some of the olive oil and rub all over with the garlic cloves. Place the bread slices directly on the oven rack and toast until browned and crisped, 4 to 6 minutes. Let cool slightly, cut into 1-inch cubes and set aside.
Step 4
Season both sides of each steak generously with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat the skillet. Add the steaks and cook until seared on both sides and still pink in the middle, about 5 minutes per side. Transfer the steaks to a plate and let rest 5 to 10 minutes. Thinly slice and loosely cover with foil.
Step 5
Whisk the remaining olive oil with the lemon juice and season with salt and pepper to taste. Drizzle the dressing over the herb mixture and gently toss to coat. Add the bread cubes, the sliced steak, and 1 cup of the blackberries. Toss gently to mix and season with salt and pepper to taste. Transfer to a large platter and top with the remaining berries. Serve immediately.
Shared by Elli Benaiah
20. Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg
Yield: 4 servingsTime: 15 minShared by Elli Benaiah
20. Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg
Yield: 4 servingsTime: 15 minThis recipe was shared by Elli Benaiah. Read more about his family in "How One Cook in Switzerland Is Preserving the Flavors of India’s Baghdadi Jews" and try his recipes for kachori (spiced pea dumpling) and halba (fenugreek relish).
Ingredients
- 4 pieces of chicken from spayty chicken curry
- 8 leftover potatoes from aloo makala, chopped into 1 inch pieces
- 4 hard boiled eggs, chopped into 1 inch pieces
- 2 scallions, finely sliced or chopped
- 1 jalapeño, finely sliced or chopped1 bunch fresh cilantro, finely chopped (including stalks)
- Juice of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Preparation
Step 1
Separate the chicken meat from the bones. Discard the bones and any cartilage. Chop the chicken into 1 inch pieces.
Step 2
Place the chopped chicken, aloo makala, hard boiled eggs, scallions, jalapeno, cilantro, lemon juice, salt and pepper into a large bowl. Mix until all the ingredients are evenly distributed and coated with lemon juice evenly.
Step 3
Serve at room temperature.
Shared by Hila Alpert
21. Lali Salad (Cherry, Chile, and Cilantro Salad)
Yield: 6 to 8 servingsTime: 30 minShared by Hila Alpert
21. Lali Salad (Cherry, Chile, and Cilantro Salad)
Yield: 6 to 8 servingsTime: 30 minThis recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Hila Alpert. Read more about her family in "Israeli Culinary Journalist Hila Alpert Looks Back on Shavuot on the Kibbutz" and try her recipes for cheese and chocolate truffles and phyllo bundles with feta, honey, and black pepper.
In Israel, this salad is a culinary icon, made popular by Habasta, a restaurant tucked into Tel Aviv’s Carmel Market. Nicknamed “Lali salad” the recipe originated with Hila, whose kibbutz, Ma'ale HaHamisha, was the first in Israel to grow sweet cherries. While harvesting them, she remembers hiding between the leaves so no one would see her as she devoured the cherries straight from the branch.
Ingredients
- 1½ pounds fresh sweet cherries, pitted
- 2 cups chopped fresh cilantro
- 3 to 4 jalapeños, cored, seeded, and thinly sliced
- 3 or 4 garlic cloves, finely chopped
- 1 tablespoon kosher salt
- ¼ cup extra virgin olive oil
Preparation
Step 1
Put the cherries, cilantro, jalapeños, garlic, salt and olive oil in a large bowl and stir well until all the ingredients are evenly distributed. Chill until refreshingly cold.
Step 2
Serve the salad chilled.
Shared by Erin Gleeson
22. Carrot Salad With Chickpeas, Quinoa, and Pepitas
Yield: 2 servingsTime: 15minShared by Erin Gleeson
22. Carrot Salad With Chickpeas, Quinoa, and Pepitas
Yield: 2 servingsTime: 15minThis recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for sesame farro salad, kale hazelnut salad, and challah.
Ingredients
- 5 medium carrots, peeled and sliced into thin coins
- ½ cup cooked quinoa (¼ when dry)
- ⅓ cup golden raisins
- ⅓ cup pepitas
- ½ cup canned chickpeas, drained
- 3 tablespoons fresh flat-leaf parsley leaves, chopped
- 3 tablespoons fresh mint leaves, chopped
For the dressing:
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon cumin
- 3 tablespoon olive oil
Preparation
Step 1
Toss all ingredients together.
Step 2
Add dressing and toss once more.
Step 3
This can be made ahead of time, but add pepitas, herbs, and dressing just before serving. The quinoa can be made one day in advance.
Shared by Esther Serruya Weyl
23. Roasted Pepper Salad
Yield: 6 servingsTime: 30 minShared by Esther Serruya Weyl
23. Roasted Pepper Salad
Yield: 6 servingsTime: 30 minThis recipe was shared by Esther Serruya Weyl. Read more about her family in " 130 Years in, a Brazilian Community’s Shabbat Recipes Live On" and try her recipes for fumaça, cojada, and almoronía.
Ingredients
- 3 red peppers
- 2 yellow peppers
- 1 green pepper
- ½ onion, thinly sliced
- ½ cup olive oil + 1 tablespoon
- 1 spoon white vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon cumin
- ¼ bunch cilantro leaves, roughly chopped
Preparation
Step 1
Place peppers directly on the flames of a gas stovetop over medium high heat. Cook the peppers, flipping them occasionally until charred on all sides and tender inside, about 10 minutes. Set the peppers aside until cool enough to handle. Peel the charred skins from the peppers and scoop out the seeds. Slice the cleaned peppers lengthwise into ¼ inch thick slices. Set aside.
Step 2
Place a saucepan over medium heat. Add 1 tablespoon of olive oil and the sliced onions. Saute until translucent, about 5 to 7 minutes. Set aside to cool.
Step 3
In a mixing bowl, place the pepper slices, sauteed onions, ½ cup olive oil, vinegar, salt, pepper, cumin, cilantro. Combine well.
Step 4
Serve at room temperature.
