Korin’s Israeli Salad Recipe (Salat Korin)
Crunchy, creamy, bright, and fresh, this summer salad is sure to find a permanent place amongst your favorite salad recipes.
Ingredients
- 3-4 medium ripe tomatoes or 3 cups cherry tomatoes
- 3-4 small Persian cucumbers
- 1 each red, yellow, and orange bell pepper
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ cup (70g) full-fat feta cheese in brine or olive oil, crumbled
- ½ cup (70g) slivered almonds (the original salat Korin contains walnuts)
- 2 ripe avocados
- Juice of 1 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. This salad does not keep well, so simply reduce the amounts if you need less.
