Jewish Salad refers to the salads prepared and eaten by the Jewish community living in Israel and other parts of the world. These salads are an integral part of the Jewish food culture. In Israel the salads are differentiated into Salat katzutz (chopped salad), salat yerakot (vegetable salad) and salat aravi (Arab salad). Olive oil and fresh lemon juice are commonly used in most of the salads prepared by Jews. Other than that vegetables like spring onions and parsley are largely used in the preparation but vegetables like lettuce are avoided. The Jewish salad is either served as an independent side dish or it is partnered with main dishes.
Imprints of Arabic cuisine and Palestine food culture are clearly visible on the salads prepared by the Jews. Most of these salads are prepared in adherence to the Kosher food laws. The salads of Jews are also enjoyed throughout Mediterranean and Arab countries.
Popular Jewish Salad Recipes
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Orange, Red Onion Ring, and Avocado Salad (Parve): This salad is mostly prepared and enjoyed during early spring or late winter months when oranges and avocados are available in abundance. Ingredients like avocadoes, greens, oranges, red onions, and almonds. The dressing is prepared using red wine vinegar, salad oil, green onion, garlic, soy sauce (gluten-free), brown sugar, and curry powder.
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Greek Salad: This salad is normally served as a summer meal and is prepared using feta cheese, and salty black olives. The salad is served with Zaatar toasted pita bread. The salad is flavored using oregano but at times thyme or zaatar is used for creating unique touch.Other ingredients which go into the salad include tomatoes, lettuce, cucumber, green and red pepper, olive oil, red onion, freshly ground pepper, lemon juice, feta cheese and black olives.
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Spinach Strawberry Salad with Poppy Seed Dressing (Parve): This is served as refreshing summer salad. Slivered almonds or sliced purple onion are making these salads more festive. Fresh strawberries and fresh spinach are mainly used in the preparation. The dressing is prepared by combining onion, vegetable oil, white wine vinegar, sugar, salt, dry mustard, and poppy seeds.
Jewish Salad: Restrictions
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The insects are allowed as per the Jewish food laws. So, vegetables infected with insects or leafy vegetables should be carefully cleaned before using in the salad.
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The Jewish salad variants are important part of kosher food laws. They are easily integrated into dairy or meat menus.