About this Recipe

By: Rachel

Korin is a dear friend from Israel who came to live and work in Seattle several years ago. During her three-year stay, she shared many traditional dishes from her homeland–warm, comforting soups spiced with hawayej, shakshuka (eggs poached in a spicy tomato sauce), Mediterranean salad, hummus rich with garlic, tahini, and olive oil; and much more.

This salad, though, was always my favorite. Each time I joined her for Shabbat dinner or lunch, she would ask what I wanted, and my reply was the same: “Make your Israeli salad!” It was my request for every holiday celebration and potluck. Eventually, it became known among our friends as salat Korin, Hebrew for “Korin’s salad.”

The rainbow of colors and brightness of fresh lemon was a welcome treat on any gray Seattle day. The richness of avocado, olive oil, and nuts make this a filling side dish or entrée. The magic of this salad lies in patiently taking the time to dice the vegetables as finely as you can, so that each forkful contains a delightful mixture of each ingredient. Purchase the best seasonal ingredients you can, in a variety of colors.

Salat Korin (Korin’s Salad)

Crunchy, creamy, bright, and fresh, this summer salad is sure to find a permanent place amongst your favorite salad recipes. Make it at the height of summer, when seasonal produce is at its freshest.

Print Recipe

Ready In 35

*or less, if you have extra knives, cutting boards, and willing helpers!

Meal Type Salad, Side Dish

Good For Summer

Servings 6

Ingredients

3-4 medium to large, ripe tomatoes, or 3 cups cherry tomatoes
3-4 small Persian cucumbers
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
½ cup (65g) full-fat feta cheese in brine or olive oil, crumbled
½ cup (65g) slivered almonds (the original salat Korin contains walnuts)
2 ripe avocados
Juice of 1 medium lemon

Step by Step Instructions

Step 1

Finely dice the tomatoes, cucumbers, and bell peppers, and add to a large salad bowl.
Add the olive oil, salt, feta, and nuts, and stir to combine.

Step 2

Now open and pit the avocados.
Using a butterknife, carve large chunks into the meat of the avocado, and scoop the chunks directly into the salad bowl with a spoon.
Stir to incorporate the avocado (it will break up slightly, adding a creamy element to the salad).

Step 3

Add the lemon juice, stir again to combine, taste, and adjust for seasoning.

Step 4

This salad does not keep well, so simply halve the recipe if you need less.

Beverage Pairing

By: Olivia

It’s a no-brainer to pair this salad with a white wine that offers acidity, brightness, and freshness. If you want to play up some of the vegetal flavors from the salad, look no further than your favorite glass of Sauvignon Blanc. If you want to match the crisp acidity in the salad, try out Assyrtiko from the Aegean Islands. Both will really hold up to the flavors of Korin’s Salad!