I had a salad in one of the hostels I stayed at in Guatemala which was owned by Israeli guys, and they had a chopped salad on their menu that tasted so fresh and I absolutely loved it. I had completely forgotten about it until a few weeks ago and I decide to search for ‘Israeli Salad’ on Pinterest.
There are quite a few different ways of making an Israeli salad according to many food bloggers out there, and like everything else I make this is my own version of it. I sort of wanted to create something fresh and vibrant for a hot summer day and I thought adding some fruit would be the perfect way to do that. An since pomegranate seeds are somewhat of a staple in Middle-Eastern Cuisine, I knew they would be the perfect add-on. As you can see in the ingredient list below I also decided to incorporate some nectarines (they just happened to be in the fridge), which also worked out really well.
I served this as a side dish with a beautiful filet of wild lingcod and a spicy Chermoula (Morrocan sauce made of fresh coriander). Click here to check out the recipe!