Kibbutz Salad

Kibbutz Salad

4 servings

The Israeli Salad has practically as many versions as there are households in Israel. Cucumbers and tomatoes are the most popular vegetables in Israel, and they are often heaped at the front of grocery stores and supermarkets as a sign of plenty. Israelis never let their pantries run out of these staples, the basis of many dishes, first and foremost the Israeli salad.

In the kibbutz, all members used to eat in communal mess halls, the quality and freshness of the food varied according to the kitchen-duty schedule. The food was served to the members in gigantic communal trays, buffet-style. But when it came to salad, kibbutz members refused to compromise, and the act of salad-making evolved into an artform and a uniquely individualistic ceremony. In many kibbutz mess halls, the buffet displayed fresh vegetables for members to select and take back to their table, where they skillfully diced and dressed them as they pleased.

Through the years, the availability of ingredients as well as personal tastes have changed, leading to many variations in the kibbutz salad. Chopped carrots and olives became standard, lettuce and cabbage were often added, and the expensive olive oil was replaced by the more affordable sunflower oil.

At the market

3 very ripe red tomatoes

3 crisp, thick cucumbers

1 small red onion

1 cup coarsely grated carrot

15 green olives, pitted and halved

3 garlic cloves, minced

¼ cup cold-pressed sunflower oil

1 lemon, juiced

Sea salt and freshly ground black pepper

In the kitchen

Dice the tomatoes, cucumbers, and onion into ½-cm cubes (less than ¼-inch) and transfer to a large bowl.

Add the grated carrot, olives, and garlic. Season with oil, lemon juice, salt, and black pepper and toss well.

Serve immediately, with a thick slice of bread and scrambled eggs.