Tacos
Israeli Salad Taco
Crisp cucumbers, juicy tomatoes, bell pepper and fresh basil fill warm corn tortillas. Lemon, olive oil and optional za’atar give this fresh salad taco a bright finish.
- Prep time
- 15 minutes
- Cook time
- 5 minutes
- Makes
- 8 large or 16 small tacos
Estimated total time: 20 minutes.
Let’s make it.
Make the salad.
Wash and dry the vegetables and basil. Slice the cucumbers and tomatoes, dice the red onion and bell pepper, and combine in a large bowl. Add the torn basil.
Dress just before serving.
Toss the salad with the lemon juice and olive oil. Season with salt, pepper and the optional za’atar. Taste and adjust the seasoning.
Warm the tortillas.
Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until hot and flexible. Keep them wrapped in a clean kitchen towel as you finish the stack.
Assemble and enjoy.
Use a slotted spoon to divide the salad among eight 6-inch tortillas or sixteen 4-inch tortillas, leaving excess liquid in the bowl. Serve immediately so the tortillas stay pleasantly firm beneath the fresh salad. For smaller tacos, halve the cucumber slices if needed.
From the kitchen
- Dress the salad close to serving time, since salt draws moisture from the cucumbers and tomatoes.
- Original or Turmeric corn tortillas both work. Keep the salad pieces small for the 4-inch Street Taco option.
- Za’atar is optional; the lemon, olive oil and basil provide plenty of flavor on their own.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas