Israeli salad question

Silver Member Joined: Mar 20 2007 Posts: 944

I am making an Israeli salad for Shabbos lunch. Is it better for me to make it tonight and let it marinade? Or is it better fresh?

Would you make it tonight, tomorrow, or Shabbos morning?

Posted: Thu, Feb 19 2009, 9:19 pm Post subject:

I've done all three of those options successfully. It is nice to have it marinade. Don't put any oil on it if you do it ahead of time though. I never use oil when I make it anyway, but especially if you make it ahead or it'll get soggy.

I make mine like this:
finely cut cucumber, onion, tomato, garlic
dash of pepper
dash of paprika
dash of garlic powder
dash of lemon juice

Platinum Member Joined: Jan 01 2006 Posts: 48153

You're better off cutting the veggies before Shabbos and then dressing it before use. It's "grinding" to cut the veggies so small on shabbos itself.

Silver Member Joined: Mar 20 2007 Posts: 944

Is it better when you cut it smaller? I haven't made it in years and years, but when I did, I cut it into bite size pieces, not tiny.

If I cut them ahead, can I cut tonight and put it together on Shabbos? I have these containers that seal with a vacuum sealer. (You just pull the plug to open them.) They keep it sealed well.

Posted: Thu, Feb 19 2009, 10:34 pm Post subject:

It's just that Israeli salad is meant to be cut as s mall as possibe. It's almost competition- who can cut their salad smaller! I try to make two kinds: one for my Israeli hsband, and one cut bigger for me. I think the israeli one tastes like mush.

Posted: Thu, Feb 19 2009, 10:37 pm Post subject: Re: re: Israeli salad question