Emma Driban, Editor
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There’s a special kind of joy in bringing your meal outdoors and letting the garden become your dining room. A simple table set beneath the open sky, a warm breeze carrying the scent of herbs, and a plate filled with freshly picked ingredients—it transforms everyday eating into something memorable. When you gather food from your garden and enjoy it just steps away, the experience feels more intentional, more connected. Meals stretch a little longer, conversations flow a little easier, and the boundary between cooking and living begins to blur. In those moments, eating outside at home isn’t just about the food—it’s about savoring where you are, and letting your surroundings become part of the meal.
Many Israeli classics are familiar sights on our dining tables—cucumber and tomato salads, eggplant dips, tabbouleh, and more. Not only do these vibrant dishes remind us of Israel, they also add a fresh bite on the side of any meal. This spring, try some unique takes on these iconic dishes.
Recipes from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook
Simple Sumac Onions
Ingredients
- 1 red onion, thinly sliced
- 1 Tbsp red wine vinegar
- 1 tsp ground sumac
- ½ tsp kosher salt
Instructions
Combine all the ingredients in a bowl and toss to combine.
Mango, Cucumber, and Sumac Onion Israeli Salad
Ingredients
- 2 mangoes, peeled and cut around the pit into small cubes (about 3 cups)
- 1 cucumber, diced (about 3 cups)
- ¼ cup Simple Sumac Onions, plus more for topping
- 3 Tbsp chopped fresh mint
- 3 Tbsp olive oil
- 2 tsp lemon juice
- 1 tsp kosher salt
Instructions
Combine all the ingredients in a bowl, toss to combine, and serve with additional sumac onions on top.
Quinoa, Pea, and Mint Tabbouleh
Ingredients
- ½ cup quinoa
- 1 cup fresh peas, or thawed frozen peas
- 1 cup chopped fresh parsley
- ¼ cup diced red onion
- 3 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh mint
- Pinch ground Aleppo pepper
- Kosher salt to taste
Instructions
- Cook the quinoa in 1 cup of boiling, salted water in a small saucepan, covered, for 15–20 minutes, until all the liquid has been absorbed.
- Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork.
- In a medium bowl, combine the quinoa and mashed peas, with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt. Toss to combine and serve.
Twice-Cooked Eggplant Salad
Ingredients
- 2 medium eggplants, cut into thick rounds
- 2 Tbsp kosher salt
- ~6 Tbsp olive oil
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 Tbsp ground coriander
- 1 tsp sweet paprika
- ¼ cup sherry vinegar
- ½ cup chopped fresh parsley
- 1 Tbsp lemon juice
Instructions
- Sprinkle the eggplant slices with the salt and let stand for 30 minutes on paper towels or rack.
- Film the bottom of a large nonstick skillet with oil and set over medium-high heat. When the oil is shimmering but not smoking, and working in batches if necessary to avoid crowding, add the eggplant slices in a single layer. Cook until almost black on the first side, about 10 minutes. Turn and repeat on the other side, adding more oil as needed. Remove the cooked eggplant to a plate.
- Add 2 tablespoons olive oil, the red pepper, onion, coriander, and paprika to the skillet. Cook, stirring occasionally, until the vegetables are very soft but now brown, about 12 minutes. Add the eggplant and vinegar to the pan, breaking up the eggplant and mashing it coarsely with a wooden spoon until well combined. Cook until the vinegar has evaporated, about 8 minutes. Take it off the heat, stir in the parsley and lemon juice. Serve warm or at room temperature.
