This revamped version of Israeli salad, featuring homemade challah croutons, Jerusalem artichokes, Feta cheese, and lots of veggies, embodies the freshness that defines Israeli food. The rich tastes will make you feel like you are enjoying a typical Israeli breakfast in any café in Israel.
Revamped Israeli Salad with Challah Croutons
Servings
3 Servings
Ingredients
- ¼ cup of olive oil
- 3 garlic cloves minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ challah loaf
- ½ cup of olive oil divided
- 4 Jerusalem artichokes peeled and chopped into 1/8 inch slices
- 3 cucumbers chopped
- 4 plum tomatoes chopped
- 1 small red onion chopped
- 1 avocado chopped
- 2/3 cup of crumbled Feta cheese
- ¼ cup fresh parsley chopped
- ¼ cup fresh coriander chopped
- 1/3 cup of lemon juice preferably fresh
- 1 tablespoon za’atar
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F and place a medium sized pan over a medium flame. Heat your olive oil and once it is hot add the garlic, salt, and pepper. Place your challah in a medium heatproof bowl. Cook until the garlic begins to sizzle and then pour it on top of your challah. Mix the contents of the bowl to ensure that the pieces of challah are all evenly coated with the oil. Bake your challah croutons for 10-15 minutes or until the challah is lightly browned and crunchy. Set the croutons aside to cool for later use.
- Place a medium size pan over a medium high heat and heat the olive oil in it before adding the Jerusalem artichoke. Sprinkle the Jerusalem artichoke with salt and pepper to taste; cooking until both sides are brown and crispy. Once the artichokes are done cooking, about 7 minutes, drain the oil and set the artichokes to cool in a colander.
- In a large bowl combine the rest of the ingredients in a large bowl, making sure that it is evenly combined. Then add the Jerusalem artichokes and challah croutons before lightly tossing the salad and serving.
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