Described as one of the most “well-known national dishes” of Israel, Israeli Salad is simple yet bursting with flavor and freshness! This salad features the quintessential veggies and herbs of the summer (cucumbers, tomatoes, onions, and parsley), which makes it a perfect side for all your summer dishes.
Israeli Salad
Equipment
- Knife
- Cutting board
- Large bowl
- Mixing spoon
- Measuring cups/spoons
Ingredients
- 1- pound of Persian cucumbers or regular cucumbers, small dice
- 1- pound fresh ripe tomatoes seeded and diced
- 1/3 cup minced onion
- ½ cup minced fresh parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt to taste
Instructions
- In a large mixing bowl, combine all ingredients.
- Mix until vegetables are well coated with parsley, oil, lemon juice, and salt.
- Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.
Notes
Recipe adapted from Tori Avey